Ricotta ravioli with tomato and Basil

PROCEEDINGS

For the ravioli pasta with ricotta, put all the ingredients on a pastry board and knead well until dough is smooth, smooth and elastic. Wrap in plastic wrap and let rest for at least one hour at room temperature. The dough is then stretched thin with a rolling pin or with the pasta machine: you choose the thickness you prefer, but I suggest you make it very thin.

For the filling of ricotta ravioli, in a bowl sift the ricotta, Add the grated Parmesan, egg yolk, Salt, pepper and nutmeg and mix well until mixture is smooth and creamy.

To make ravioli in a crescent shape as I did, with a pasta bowl derive from many disks egg puff pastry. Put a teaspoon of cottage cheese filling in the center of each disk of dough and brush the outer edge of the ravioli with a little albumen. Fold in half on himself the ravioli until it forms a Crescent, by pressing right on the edge: to seal the ravioli, pull the edge with the prongs of a fork, pressing well but being careful not to pierce the dough. Put the ravioli so get over a table well floured.

For the tomato sauce, put in a saucepan the oil, the tomato sauce, a few leaves of Basil, salt and a pinch of sugar and cook over medium heat sauce and covered for 15-20 minutes.

Boil ricotta ravioli in salted water and drain when al dente (I do it with a skimmer, There are less likely to break): put on a plate a spoonful of tomato sauce, arrange over ricotta ravioli and season with other sauce. Garnish with tomato ricotta ravioli with Parmesan cheese and a basil leaf. Bon appétit!

THE PAIRING: with this dish delicate and typically Italian suggest a Puglia Igt sparkling rosé. We chose maremosso, produced by Cellar Torrevento, fruit aromas and well-balanced, easy to drink due to its alcohol content contained (11% vol.), they maintain intact the delicate flavors of tomato and ricotta.