Tables full of tomatoes at Hollygrove market and a mean pasta craving inspired me to make some ravioli and sauce on Sunday. It was quite the process, but if you are up for a challenge, and love a carbohydrate this is the recipe for you. I was able to make this recipe with 100% local ingredients!
For the ravioli dough
3 cups flour
2 tablespoons oil
1. combine eggs and flour in bowl and mix with hands until all ingredients are combined (if you are blessed with a bread mixer here it will save you some heartache, but it definitely isn’t necessary)
2. place dough ball in a covered bowl for 30 minutes to let rest
3. roll out dough on floured surface and cut in to a rectangle shape (if you are lucky enough to have a pasta roller it would come in super handy here, but again not necessary)
for the filling…
you can use whatever you please for the pasta filling, but its good if it has some sort of cheese to bind all of the ingredients together. I used sautéed portabellas, zucchini, steamed arugula, and a bit of goat cheese to fill my ravioli.
Once dough and filling is prepared it is time to construct the raviolis. Spoon a teaspoon of filling on to the dough rectangle about 1/2 an inch apart. From there, fold dough over, cut, and pinch shut with fork.
Once all ravioli are assembled, boil until floating, about 10 minutes.
For the sauce..
1 red onion
3 cloves garlic
4-5 tomatoes crushed
5-7 basil leaves
1 tsp olive oil
1. sauté onions and garlic in oil until soft, about 5 minutes
2. add tomato and basil bring to a boil, lower heat, cover, and simmer. About 15 minutes
Once all ingredients are cooked cover ravioli with sauce, top with shredded cheese, and enjoy. This recipe is quite a few steps and more than a little work. But wowza is it worth it!