Tuscan Ravioli Recipe
Tuscan Ravioli
Filled pastas are very popular and available in a variety of shapes. Depending on the filling, ravioli is usually served with melted butter and sage or a light tomato sauce.
Serves 4
To make your own cheese-filled ravioli:
Prepare a simple egg pasta: 1 egg per 100 g flour, combined, kneaded well and allowed to rest before rolling. (2 eggs / 200 g flour makes enough for 3 main courses)
Prepare the filling: combine 1 cup ricotta and 1/3 cup Parmesan with 1/2 teaspoon lemon zest, 2 teaspoons finely chopped fresh basil, a pinch of ground nutmeg and salt and pepper to taste.
Make the Tuscan tomato sauce
2 tablespoons butter
4 cloves garlic, minced
2 medium-sized fresh tomatoes, chopped
60 ml Leopard’s Leap Classic Chenin Blanc
¼ cup reserved pasta water
250 ml cream
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
½ cup chopped fresh basil
⅓ cup grated Parmesan cheese
Garnish: freshly chopped basil
Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow it to cook for 30 seconds or until fragrant.
Stir in chopped tomatoes and 1/2 cup chopped basil and cook over low to medium heat for 2 minutes or until thoroughly heated.
Add the Leopard’s Leap Chenin Blanc, reserved pasta water, cream and sun-dried tomatoes to the pan and allow for it to become smooth and heat through; about 1-2 minutes.
To make the ravioli:
Boil a large pot of salted water.
Roll out the dough.
Spoon teaspoons of the filling on the one half of the pasta sheet and fold over the other half of the dough to cover the filling.
Dip your finger into water and run around the edges before folding, to ensure the pasta pockets seal nicely. Gently press around each filling and then cut with a pizza cutter or pasta wheel to separate the pockets. Press the edges of each pocket with a fork.
Put ravioli pockets into boiling water. Do this in batches. They cook in 2 to 4 minutes - when they float, they are ready.
Serve immediately tossed with the Tuscan tomato sauce, grated Parmesan cheese, fresh basil and a glass of Leopard's Leap Chardonnay Pinot Noir.
Tips:
- Click here for detailed instructions on how to make your own pasta for ravioli.
- If you are in a hurry, buy ready-made cheese-filled Ravioli and just prepare the sauce at home.
Tuscan Ravioli
Filled pastas are very popular and available in a variety of shapes. Depending on the filling, ravioli is usually served with melted butter and sage or a light tomato sauce.
Serves 4
To make your own cheese-filled ravioli:
Prepare a simple egg pasta: 1 egg per 100 g flour, combined, kneaded well and allowed to rest before rolling. (2 eggs / 200 g flour makes enough for 3 main courses)
Prepare the filling: combine 1 cup ricotta and 1/3 cup Parmesan with 1/2 teaspoon lemon zest, 2 teaspoons finely chopped fresh basil, a pinch of ground nutmeg and salt and pepper to taste.
Make the Tuscan tomato sauce
2 tablespoons butter
4 cloves garlic, minced
2 medium-sized fresh tomatoes, chopped
60 ml Leopard’s Leap Classic Chenin Blanc
¼ cup reserved pasta water
250 ml cream
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
½ cup chopped fresh basil
⅓ cup grated Parmesan cheese
Garnish: freshly chopped basil
Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow it to cook for 30 seconds or until fragrant.
Stir in chopped tomatoes and 1/2 cup chopped basil and cook over low to medium heat for 2 minutes or until thoroughly heated.
Add the Leopard’s Leap Chenin Blanc, reserved pasta water, cream and sun-dried tomatoes to the pan and allow for it to become smooth and heat through; about 1-2 minutes.
To make the ravioli:
Boil a large pot of salted water.
Roll out the dough.
Spoon teaspoons of the filling on the one half of the pasta sheet and fold over the other half of the dough to cover the filling.
Dip your finger into water and run around the edges before folding, to ensure the pasta pockets seal nicely. Gently press around each filling and then cut with a pizza cutter or pasta wheel to separate the pockets. Press the edges of each pocket with a fork.
Put ravioli pockets into boiling water. Do this in batches. They cook in 2 to 4 minutes - when they float, they are ready.
Serve immediately tossed with the Tuscan tomato sauce, grated Parmesan cheese, fresh basil and a glass of Leopard's Leap Chardonnay Pinot Noir.
Tips:
- Click here for detailed instructions on how to make your own pasta for ravioli.
- If you are in a hurry, buy ready-made cheese-filled Ravioli and just prepare the sauce at home.
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