Cheese Ravioli With Cherry Tomato Sauce
This delicate and flavorful ravioli recipe combines creamy ricotta cheese with fragrant herbs and a burst of cherry tomatoes. Each bite is a delightful explosion of fresh flavors and textures that will leave you wanting more. Enjoy the satisfaction of creating these homemade pasta pockets and savor the delicious results with your loved ones.
— Constant Cookbook
Ingredients
- 1 cup ricotta cheese
- 3/4 oz. grated Parmigiano-Reggiano cheese
- 1 tsp. minced fresh thyme
- 1/3 cup minced fresh flat-leaf parsley
- 1/2 tsp. minced lemon zest
- Kosher salt and freshly ground pepper, to taste
- 1 egg, separated
- 1 batch classic fresh pasta, rolled out 1/16 inch thick (see related
- recipe at left)
- Semolina flour for sprinkling
- 1/4 cup extra-virgin olive oil
- 1 Tbs. minced garlic
- 1 pint assorted cherry tomatoes, stemmed and halved
- 2 Tbs. thinly sliced fresh basil
Instructions
- In a bowl, stir together the ricotta, Parmigiano-Reggiano, thyme, parsley, lemon zest, salt, pepper and egg yolk. Put the egg white in a small bowl.
- Using a 3-inch biscuit cutter, cut out rounds from the pasta sheets, spacing them as close together as possible; you should have at least 36 rounds.
- Lay half the pasta rounds on a clean work surface and brush off any excess semolina flour. Using a pastry brush, brush the edges of the rounds with the egg white, then place a heaping 1 tsp. filling in the center. Top each with a plain pasta round and seal with your fingertips, pressing out any air bubbles. If desired, crimp the edges of the ravioli with the tines of a fork. Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.
- In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until tender, about 2 minutes. Add the tomatoes and sauté, stirring occasionally, until they begin to blister and brown, 3 to 5 minutes. Season with salt and pepper, reduce the heat to low and keep the sauce warm.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes. Using a slotted spoon, transfer the ravioli to the sauce, add the basil and stir to coat evenly. Serve immediately. Makes about 18 ravioli; serves 4.
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