Caprese Ravioli, Whipped Ricotta, Burst Cherry Tomatoes & Basil

Difficulty Level: Moderate

Total Time: 2 hours

Serving Size: 2-4 servings

Ingredients

• 1 cup ‘00’ wheat flour

• 1/2 cup semolina flour

• 2 eggs, 3 yolks

• 1 1/2 cup whole milk ricotta

• 1/3 cup Parmigiano Reggiano, grated

• 1/2 tsp. salt

• Zest of 1 lemon

• 4 tbsp. salted butter

• 1 pint cherry tomatoes

• 2 garlic cloves, sliced

• Micro basil or torn basil leaves for garnish

• Pasta water as needed

Directions:

1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.

2. For the filling, add the ricotta to a blender and blend until smooth and glossy. Add to a mixing bowl and fold in 1/2 cup grated Parmigiano Reggiano, lemon zest and salt. Add to a piping bag and set aside.

3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).

4. Place about 1 tbsp. dollops of the filling onto one of the pasta sheets. Take a second pasta sheet and place over top. Using a ravioli stamp, press and seal to shape the ravioli.

5. Bring a large pot of water to a boil.

6. In a large sauté pan, melt the butter over medium-low heat and sauté the tomatoes until the begin to burst, then add in the sliced garlic.

7. Once the water comes to a boil, add plenty of salt. Cook the ravioli for 1-2 minutes until they float to the top. Reserve 1 cup of pasta water.

8. Strain the pasta and add to the sauté pan with the cherry tomatoes and 1/4 cup of pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.

9. Remove from heat and add the remaining Parmigiano. Toss again.

10. Plate and top with micro basil.