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🍽️ Pan-fried Ravioli with Fresh Tomato Sauce

947 kcal · 30 min · 4 servings

Ingredients

• 400 g ripe tomatoes
• 1 clove garlic
• 3 tbsp olive oil
• 1.5 tbsp white balsamic vinegar
• salt
• pepper (from the mill)
• 1 tsp freshly chopped oregano
• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• 0.5 tsp salt
• 250 g ricotta
• 75 g freshly grated parmesan
• 1 tbsp chopped, toasted pine nuts
• nutmeg
• 1 egg
• 100 g breadcrumbs
• 30 g clarified butter
• freshly grated parmesan (for garnish)
• oregano (for garnish)

Instructions

1. 1. Pour boiling water over the tomatoes.
2. 2. Remove the tomatoes immediately and cool them under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Quarter the tomatoes and remove the core.
5. 5. Dice the flesh into small cubes.
6. 6. Peel the garlic clove.
7. 7. Press the garlic directly onto the tomatoes.
8. 8. Add the oil and vinegar.
9. 9. Season the mixture with salt, pepper, and oregano.
10. 10. Taste the tomato sauce and adjust seasoning if needed.
11. 11. Pour the flour onto a clean work surface.
12. 12. Make a well in the center of the flour.
13. 13. Add the whole eggs, the yolk, the oil, and the salt into the well.
14. 14. Gently mix the ingredients with a fork.
15. 15. Knead the mixture into a smooth dough with your hands.
16. 16. Wrap the dough tightly in plastic wrap.
17. 17. Store the dough in the refrigerator for one hour.
18. 18. Take the ricotta and mix it with the Parmesan.
19. 19. Fold in the pine nuts.
20. 20. Season the filling with salt, pepper, and nutmeg.
21. 21. Divide the dough into two equal parts.
22. 22. Dust the work surface with flour.
23. 23. Roll out one portion of the dough thinly.
24. 24. Place small mounds of filling onto the dough.
25. 25. Keep a distance of four centimeters between the mounds.
26. 26. Place the second sheet of dough on top.
27. 27. Press the dough firmly around the filling.
28. 28. Cut triangles using a pastry wheel.
29. 29. Bring a pot of salted water to a boil.
30. 30. Cook the ravioli for four to five minutes.
31. 31. Remove the ravioli with a slotted spoon.
32. 32. Let the ravioli drain well.
33. 33. Whisk an egg in a bowl.
34. 34. Coat the ravioli first in the egg mixture.
35. 35. Then coat them in breadcrumbs.
36. 36. Heat ghee in a pan.
37. 37. Fry the ravioli until golden yellow.
38. 38. Place the ravioli on kitchen paper.
39. 39. Let the excess fat drain off.
40. 40. Serve the ravioli with the tomato sauce.
41. 41. Sprinkle fresh Parmesan on top.
42. 42. Garnish the dish with oregano leaves.
43. 43. Serve the ravioli hot.

Nutrition per serving

• kcal: 947
• Protein: 36 g · Fett/Fat: 45 g · Carbs: 99 g