Eggless Ravioli with Tomato Pasta, Ricotta-Tomato Filling and Basil Oil
Delicate eggless ravioli made with a lightly tomato-enriched pasta dough, filled with a creamy ricotta and tomato centre, then finished with fragrant basil oil. It makes an elegan…
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Servings: 4 | Prep: 60 min | Cook: 15 min | Total: 75 min
Tags: basil oil, eggless pasta, italian-inspired, ravioli, ricotta, tomato
Ingredients
- 300.0 g strong white flour (plus extra for dusting)
- 100.0 g fine semolina (helps with texture and rolling)
- 40.0 g tomato purée (for the pasta dough colour and flavour)
- 170.0 ml warm water (add gradually; you may not need every drop)
- 3.0 tbsp olive oil (divided between dough and basil oil)
- 1.5 tsp fine sea salt (divided, plus extra for pasta water)
- 250.0 g ricotta (well drained if very wet)
- 60.0 g sun-dried tomatoes (finely chopped; drained if packed in oil)
- 40.0 g parmesan (finely grated, vegetarian if needed)
- 1.0 tsp lemon zest (finely grated)
- 0.5 tsp black pepper (freshly ground)
- 25.0 g fresh basil leaves (for the basil oil, plus a few small leaves if desired for garnish)
Instructions
- Mix the flour, semolina and 1 teaspoon of the salt in a large bowl, then stir in the tomato purée, 1 tablespoon of the olive oil and most of the warm water until a shaggy dough forms; add the remaining water a little at a time over 1 to 2 minutes until the dough feels firm but pliable and no dry patches remain.
- Knead the dough on a lightly floured surface for 8 to 10 minutes at a steady pace until it becomes smooth, elastic and lightly springy when pressed, then wrap it and let it rest at room temperature for 30 minutes so it relaxes and rolls more easily.
- Combine the ricotta, chopped sun-dried tomatoes, parmesan, lemon zest, black pepper and the remaining 0.5 teaspoon salt in a bowl, then mix for 1 minute until evenly blended; taste and adjust the seasoning so the filling is savoury and well seasoned, then chill it for 10 minutes until slightly firmer.
- Warm the remaining 2 tablespoons of olive oil with the crushed garlic over very low heat for 2 to 3 minutes until the garlic smells sweet but does not colour, then remove from the heat, stir in the basil leaves and leave to infuse for 10 minutes until the oil turns green and fragrant.
- Divide the rested dough into 4 pieces and roll one piece at a time into thin sheets, keeping the rest covered, until each sheet is about 1 to 2 mm thick and you can just see your hand through it; if the dough resists and shrinks back, let it rest for 5 minutes before rolling again.
- Pipe or spoon small mounds of filling onto one pasta sheet, spacing them about 4 cm apart, lightly brush around each mound with water, then lay a second sheet over the top and press firmly from the filling outward to expel air; seal well and cut into ravioli, then place them on a semolina-dusted surface while you repeat with the remaining dough.
- Bring a large pan of well-salted water to a gentle boil over high heat, then reduce to a medium heat so the water simmers steadily; cook the ravioli in batches for 2 to 4 minutes until they float, the pasta looks slightly translucent at the edges and the centres feel hot when tested.
- Gently rewarm the basil oil over very low heat for 30 to 60 seconds until aromatic, swirling in the butter if using until melted and glossy, then lift the cooked ravioli into the oil and turn them carefully for 30 seconds so they are lightly coated without breaking.
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