Ricotta Raviolini With Melted Tomatoes Recipes

RICOTTA RAVIOLINI WITH MELTED TOMATOES

Steps:

• Make the pasta: Place dough on a lightly floured work surface. Divide dough into 4 equal pieces. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Working with one piece at a time (and keeping the remaining pieces covered with plastic wrap), lightly flour dough and run it through the pasta machine. Fold dough in half and run through machine again.
• Change rollers of pasta machine to next decreasing setting and roll out dough once without folding. Keep rolling sheet through machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
• In a medium bowl, mix together ricotta, egg yolks, and Parmigiano cheese; season with salt and pepper. Transfer to a pastry bag fitted with a 1/2-inch round tip; set aside.
• Working with one sheet of pasta at a time, lay pasta sheet out lengthwise on a lightly floured work surface. Pipe out filling in center of both top and bottom halves of pasta sheet at 1-inch intervals. Brush around filling with beaten egg. Carefully fold bottom edge of sheet over bottom half of filling toward the middle; gently press around filling to seal and remove any air. Repeat process with top half of pasta sheet. Using a pastry cutter, cut raviolini into 1-inch squares around filling and transfer to a parchment paper-lined baking sheet; do not stack, as raviolini will stick. Repeat process with remaining sheets of pasta and filling.
• Transfer pasta to freezer and freeze until solid; use immediately or transfer to an airtight container and keep frozen up to 2 weeks.
• Make the melted tomatoes: Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper flakes; cooking, stirring, until garlic is fragrant, about 2 minutes. Add tomatoes and oregano; season with salt and pepper. Cook until most of the juice from the tomatoes has been released and reduced; about 10 minutes. Add tomato sauce and bring to a boil; reduce heat and stir in basil. Keep warm until ready to serve.
• Bring a large pot of water to a boil. Generously salt water and return to a boil. Add frozen raviolini and cook until tender, about 1 minute. Meanwhile, melt butter in a medium skillet over medium heat. Drain, reserving 1/4 cup cooking liquid, and add raviolini to skillet with butter. Add reserved cooking liquid and olive oil. Increase heat to medium high and gently toss to combine. Remove from heat and add Parmigiano; toss to combine. Serve immediately topped with melted tomatoes; garnish with more cheese, if desired.

CORN AND RICOTTA RAVIOLI WITH SAUTEED CHERRY TOMATO SAUCE

Steps:

• For the corn puree: Heat the butter in a large saute pan over medium heat. Add the corn and cook until lightly golden brown, then add the garlic and cook for 30 seconds. Add the chile de arbol and season with salt and pepper. Remove 1/2 cup of the kernels to a bowl for the ravioli filling to let cool slightly.
• Transfer the rest of the corn to a small saucepan and cover with the stock. Cook over medium heat until slightly softened, about 10 minutes. Transfer the corn to a blender with a slotted spoon, add 1/4 cup of the stock and carefully blend until the corn is smooth. Add 1/2 cup more stock to thin it slightly, then transfer the puree to the saute pan. Add more stock, if needed, to bring the puree to a sauce consistency. Stir in the creme fraiche and season with salt and pepper. Keep warm.
• For the ravioli: Place a fine mesh strainer over a bowl and line it with cheesecloth. Place the ricotta in the strainer and drain for 4 hours.
• Whisk together 3 of the eggs, the yolk and some salt and pepper in a small bowl. Put the flour in another bowl, make a well in the center, add the egg mixture in the center and mix the flour into the eggs with a fork until combined. Transfer the dough to a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour and up to 24 hours.
• Combine the drained ricotta, Parmesan, the reserved sauteed corn and 1 egg in a bowl and season with salt and pepper.
• Divide the dough into quarters and roll thinly in a pasta machine to 1/8-inch thickness. Whisk the remaining 2 eggs together with a tablespoon of water. Dust the counter and dough with flour and lay out 2 sheets of the pasta. Brush the top surface of dough with the egg wash. Distribute 1-tablespoon mounds of filling about 2 inches apart on the 2 sheets of dough. Top with the remaining 2 sheets of dough. Using your fingers, gently press out the air pockets around each mound of filling and form a seal. Use a crimper or cookie cutter to cut each ravioli into squares or circles. Check to make sure the crimped edges are well sealed before cooking. If making the ravioli in advance, dust with cornmeal to prevent them from sticking.
• For the sauteed cherry tomato sauce: Heat the oil in a large saute pan over medium heat. Add the tomatoes and cook until they begin to soften, about 5 minutes. Add the garlic and salt and pepper and cook until the juices release and then thicken slightly, about 5 minutes. Season with additional salt and pepper and stir in the basil.
• For the anchovy breadcrumbs: Heat the oil in a small saute pan over low heat, add the anchovies and cook until they are melted into the oil, about 1 minute. Add the breadcrumbs and cook until lightly golden brown, then season with salt and pepper.
• To serve: Bring 4 quarts of salted water to a boil. Cook the ravioli, in batches, until they float, about 2 minutes. Lift the ravioli from the water with a large strainer or slotted spoon and toss in the cherry tomato sauce to coat.
• Ladle some of the corn puree into 4 large shallow bowls. Top with 3 large ravioli in sauce, grate fresh Parmesan over and sprinkle with anchovy breadcrumbs.