INGREDIENTS
For the dough:
1 kg flour “00”
10 eggs
30 g extra virgin olive oil
Salt a pinch
For the filling
800 gr ricotta cheese
500 g buffalo mozzarella
80 g Parmesan cheese
1 whole egg
Salt a pinch
fresh basil enough
Marjoram leaves enough
For the sauce
200 g fresh tomato sauce
Half yellow onion
Salt enough
Extra virgin olive oil enough
Process for the dough
Sift the flour and place on work surface, then formed a hollow in the center and break one by one, the eggs that have kept at room temperature;
add the salt and oil;
starting from the inside, mix the eggs and the oil with a fork or a spoon, taking as the flour from the edges;
work then with hands the dough from the outside towards the inside, mixing all the flour that is located on the work surface;
if the dough does not fully collect the flour or prove slightly harder, add one or two tablespoons of warm water and continue to knead until it will be smooth and compact;
so wrap the dough in plastic wrap and let rest for about 30 minutes in a cool, dry place.
For the filling
Blend the buffalo mozzarella;
soften the ricotta, add the Parmesan, egg and seasonings;
add the mozzarella and mix well until dough is smooth;
Salt to taste and correct the taste.
For the ravioli
Take back the fresh dough and roll it with a rolling pin (or with the machine to roll the dough);
make a thin sheet, (do not go overboard in the use of the flour to sprinkle when you roll it out more easily) to form a layer of about 0.6 mm;
roll out two rectangles of dough in a lightly floured work surface with flour and create small mounds of filling the sac-a-few;
place them at about 3 cm away from each other, spraying water to the dough (if you prefer you can also brush the edges edges with egg yolk diluted with a little ‘milk) so that when you spread the second sheet over it, this will be more easily attacked (take care to let the air out between ravioli and the other in order to prevent them in the cooking to be opened by venting the filling);
when lying second puff make the edges fit together with the first and with a serrated pasta bowl derived from the ravioli dough strips.
Composition of the dish
Cook the ravioli in boiling salted water;
meanwhile, prepare the sauce with chopped onion, olive oil, salt and tomato sauce;
drain the ravioli and mantecarli few minutes in the prepared sauce;
Serve immediately garnished with a basil leaf.
