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🍽️ Homemade Ravioli in Tomato Sauce with Cheese Topping

872 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp olive oil
• salt
• 2 handfuls fresh herbs (e.g. sage, chives, basil)
• salt
• 1 shallot
• 2 garlic cloves
• 250 g cream cheese
• 2 tbsp freshly grated parmesan
• salt
• pepper (from the mill)
• nutmeg
• 6 tomatoes
• 2 shallots
• 1 garlic clove
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 1 pinch sugar
• 200 g mozzarella
• chive curls (for garnishing)

Instructions

1. 1. Combine flour, eggs, oil, and one teaspoon of salt in a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more flour or water if needed to achieve the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball tightly in plastic wrap.
6. 6. Let the dough rest in a quiet place for about 30 minutes.
7. 7. Pick the fresh herbs off the stems and remove any stray leaves.
8. 8. Blanch the herbs briefly in boiling salted water (cook briefly in boiling water).
9. 9. Shock the herbs immediately with cold water to stop the cooking process.
10. 10. Squeeze the herbs well to remove excess moisture.
11. 11. Chop the herbs finely.
12. 12. Peel the shallot and the garlic.
13. 13. Finely chop the shallot and garlic as well.
14. 14. Sauté the chopped vegetables in hot butter until translucent.
15. 15. Stir the chopped herbs into the sautéed vegetables.
16. 16. Mix the mixture with cream cheese and grated Parmesan.
17. 17. Season the filling with salt, pepper, and a pinch of ground nutmeg.
18. 18. Pour hot water over the tomatoes.
19. 19. Shock the tomatoes immediately in cold water.
20. 20. Remove the skin from the tomatoes.
21. 21. Quarter the peeled tomatoes.
22. 22. Remove the seeds from the tomato quarters.
23. 23. Dice the tomato flesh finely.
24. 24. Peel the shallots and garlic for the sauce.
25. 25. Dice the shallots and garlic for the sauce very finely.
26. 26. Sauté the fine vegetables in hot oil briefly.
27. 27. Add the diced tomatoes to the pan and toss them briefly.
28. 28. Season the sauce with salt and pepper.
29. 29. Let the sauce simmer for about 5 minutes.
30. 30. Finish balancing the sauce with a pinch of sugar.
31. 31. Preheat the oven to 220 degrees top heat.
32. 32. Knead the dough briefly again after the resting period.
33. 33. Roll out half of the dough using a rolling pin or pasta machine.
34. 34. Ensure the dough is about as thick as the back of a knife.
35. 35. Place one teaspoon of filling on the dough strip at four-centimeter intervals.
36. 36. Roll out the remaining dough and place it over the filled half.
37. 37. Press the dough firmly around each portion of filling to remove air bubbles.
38. 38. Cut the ravioli into square pockets using a pastry wheel.
39. 39. Bring a pot of salted water to a gentle boil.
40. 40. Cook the ravioli for three to four minutes until they are almost done.
41. 41. Carefully remove the ravioli from the water using a slotted spoon.
42. 42. Let the ravioli drain well.
43. 43. Toss the drained ravioli under the prepared tomato sauce.
44. 44. Drain the mozzarella.
45. 45. Cut the mozzarella into small cubes.
46. 46. Fill the ravioli in sauce into four individual molds or one large baking dish.
47. 47. Sprinkle the mozzarella cubes evenly over the ravioli.
48. 48. Bake the ravioli in the oven for 10 to 15 minutes until the cheese is golden brown.
49. 49. Sprinkle the finished dish with sliced chive rings.
50. 50. Serve the ravioli hot.

Nutrition per serving

• kcal: 872
• Protein: 36 g · Fett/Fat: 44 g · Carbs: 82 g