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Ricotta and Pine Nut Ravioli with Tomato, Basil and Parmesan

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C.
  • For the Tomato Sugo, bring a large saucepan of water to a gentle simmer.
  • Peel the garlic cloves and place into a small saucepan. Cover with grapeseed oil and place over a very gentle heat. Cook for 45 minutes then remove the garlic from the oil and place onto paper towel. Chop the garlic finely and set aside.
  • Score the bases of the tomatoes with a cross and place into the simmering water.
  • After 10 seconds remove the tomatoes from the water, place on a chopping board and allow to cool slightly.
  • Remove the skins and cut the tomatoes in half. Squeeze out the seeds and membranes and discard. Place the tomato flesh into a blender and process until smooth.
  • Place the olive oil into a medium saucepan over a medium heat. Add the pureed tomatoes and 1 tomato vine. Season with a little salt and cook over a medium heat, stirring occasionally, until thickened and reduced, about 30 minutes. Remove and discard the tomato vines. Stir the diced garlic through the sauce and season with salt. Cover and set aside.
  • For the Ricotta and Pine Nut Ravioli, place the flour, eggs, egg yolks and oil into a medium bowl and mix together until combined. Transfer to a lightly floured bench and knead until smooth, about 5 minutes. Wrap in cling film and set aside to rest for 20 minutes.
  • Place the milk into a large saucepan over medium heat and heat to 83C. Add the vinegar and stir until the milk splits. Remove from the heat and set aside in the fridge for 15 minutes.
  • Meanwhile, place the pine nuts onto a tray and bake until golden brown, about 8-10 minutes. Remove from the oven and set aside.
  • Line a sieve with muslin and place over a bowl. Drain milk mixture through the sieve and return to the fridge to drain the ricotta thoroughly.
  • Transfer the ricotta to a medium bowl and add the pine nuts and salt and pepper, to taste. Stir through and set aside.
  • For the Parmesan Crisp, sprinkle Parmesan in an even layer over a lined baking tray. Sprinkle with parsley and cook in the oven until melted, approximately 8 minutes. Remove from the oven and set aside to cool. Break into shards.
  • Bring a large saucepan of salted water to the boil.
  • Roll the pasta, in batches, through the pasta machine, working from the thickest setting to the second thinnest setting. Using a 6cm round cutter, cut a total of 24 rounds from the dough sheets.
  • Place a teaspoon of ricotta filling into the centre of 12 of the rounds. Using a pastry brush, brush the dough around the filling with egg white. Cover with the remaining 12 rounds and press around the edges to seal. Use a round pastry cutter to neatly trim the edges of the ravioli.
  • To serve, cook the ravioli in the boiling water until al dente, about 3-4 minutes. Remove from the water with a slotted spoon and divide between the serving bowls. Spoon the Tomato Sugo over the ravioli, add some Parmesan Crisps and garnish with basil leaves.

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