Cheese Ravioli
with Fresh Tomato Sauce
For the pasta dough
- 3 large eggs
- 6 egg yolks
- 3 cups flour
- A pinch of salt
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
For the ravioli filling
- 1 16-ounce container ricotta
- 1 cup grated Parmesan
- Salt and black pepper to taste
- 2 egg yolks (set the whites aside)
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
Making the Ravioli
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1½ inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
For the fresh tomato sauce
- 3 garlic cloves, crushed
- ½ cup olive oil
- 12 ripe Roma tomatoes, chopped
- Salt and black pepper to taste
- ½ cup chopped basil
Sauté the garlic in the olive oil until soft. Add the tomatoes, salt, and pepper and cook until the tomatoes begin to soften. Add all but a couple of tablespoons of the basil. Put the mixture in a blender and blend until smooth.
Cooking the Ravioli
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the fresh tomato sauce. Garnish with the remaining chopped basil and serve immediately.
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