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For the crowd
Components
- 1 cup of wheat semolina (tea measurement)
- 1ΒΌ tea cup of wheat flour
- 1 cup of lukewarm water
Ready state
- In a spacious bowl, combine both flours and slowly pour in warm water. Knead the mixture with your hands until the dough becomes smooth and firm. Allow it to rest for half an hour.
- Using a rolling pin, roll out a portion of the dough until it is as thin as paper. On one half, place fillings every 5 cm. Moisten the edge with water and fold the dough to seal the ravioli. Cut into 5 cm squares with the filling centered in each. Continue this process until all the dough is used.
For filling purposes
Components
- 500 grams of fresh ricotta made from sheep’s milk
- 3 tablespoons of shredded parmesan cheese
- pieces of 2 Sicilian lemons
- 1 teaspoon of sugar
- Half a teaspoon of salt
Setup phase
- Strain the ricotta using a fine sieve, then add the remaining ingredients. Stir thoroughly and set aside.
Regarding the sauce
Components
- 300 g of Italian canned tomatoes
- 300 g of fresh tomatoes, peeled and diced
- 15 leaves of basil
- 6 tablespoons of extra virgin olive oil
- A small amount of sugar, about a pinch
- Half a teaspoon of salt
- A pinch of ground pepper added at the right moment.
Mode of preparation
- In a skillet, warm three tablespoons of olive oil. Incorporate half of the basil and sautΓ© for 2 minutes. Add the peeled tomato (drained from the can) along with fresh tomato pieces. Season with salt, a dash of ground pepper, and sugar. Cook for 6 minutes.
- Blend the sauce and pour it into the pan through a fine strainer. Then, incorporate the remaining olive oil and basil.
- Use a large pot filled with 4 liters of water and a tablespoon of salt, then heat it over medium heat. Once the water is hot, add the ravioli and cook for 4 minutes.
- Warm the sauce and spoon 2 tablespoons onto the base of each dish. Add the ravioli and top with the rest of the sauce. Garnish with basil and serve right away.
