Ingredients
Units
Scale
For The Pasta
- 1 cup All Purpose Flour, plus more for dusting
- 1 cup Semolina Flour
- 1 tbsp Olive Oil
- 3 large Egg Yolks
- 1 large Whole Egg
- 1 1/2 tsp Salt
- 6 tbsp Water
For the Filling
- 1 bunch Chopped Garlic Scapes, about 1 cup
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 cup Whole Milk Ricotta Cheese
For the Tomatoes
- 1 lb Cherry Tomatoes, halved
- 2 tbsp Olive Oil
- 1/2 cup Pecorino Romano Cheese, grated
- 2 Tbsp Fresh Basil, chopped
Instructions
- Place 1 Cup each of all purpose and semolina flour either on a board or in a large bowl. Add 1½ tsp salt and stir to combine. Add egg yolks and whole egg and stir with a fork or your fingers until combined. Then add water 1 tbsp at a time until a soft dough forms (I used 6 tbsp of water but you could need more or less).
- Once the dough is formed, knead it on a floured board or counter top for about 5 minutes until dough is soft and elastic. Wrap tightly in plastic wrap and let rest in the fridge for 30 minutes.
- While the dough is resting, chop the bunch of garlic scapes (if you yield more than 1 cup, freeze the rest for another use) and cut the pound of cherry tomatoes in half. Place the cherry tomatoes cut side up on a rimmed baking sheet.
- In a skillet on medium heat, saute the garlic scapes with 1 tsp salt and ½ tsp pepper for ten minutes or until they begin to brown.
- Place the scapes and 1 cup whole milk ricotta in the bowl of a food processor with the blade attachment and process on low until combined and filling is soft and whipped. Place filling in the refrigerator to cool.
- While the filling cools, remove the dough from the refrigerator and cut into four pieces, starting with one piece and set the rest aside. Take the first piece of dough and knead it a few times, then flatten it into a round using your hands. Use the roller attachment on your pasta machine and start with the widest setting. Run your dough through 3 or 4 times, until a sheet begins to form. Then go down to the next setting, and run your dough through 3 or 4 times, turning dough over each time. Pass the dough through a few times each time you go down a step on your machine, making the dough thinner and thinner. For ravioli sheets, I usually stop after my machine thickness is at a 5.
- Once you have your first pasta sheet, cut it in half and on one half of the sheet, put about a tbsp of filling an inch apart. Place the other half of the sheet on top, pressing softly with your fingers around the filling to eliminate air pockets, and use your ravioli stamp to seal the edges and cut the dough. Place the ravioli on a baking sheet to rest and let them dry for at least an hour. Once they are dry you can freeze them right on the baking sheet, transferring them to a freezer bag, or you can cook them right away.
- Repeat this process until each piece of your dough ball is used. You should end up with about 30 ravioli, which will feed two very hungry people or four people if served with salad and dessert.
- While the ravioli rest on the baking sheet, Heat your oven to 425 ° and drizzle cherry tomatoes with 2 tbsp olive oil and bake for 25 minutes.
- While the tomatoes roast, start a large stock pot of salted water to boil. Once the water is at a good rolling boil, cook ravioli for 2 to 3 minutes. The ravioli are done once they are floating to the top of the water.
- Serve with the roasted cherry tomatoes, chopped fresh basil, and grated pecorino romano.
- Prep Time: 1 hour 30 minutes
- Resting time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Main Dishes and Sandwiches
- Cuisine: Italian
Nutrition
- Serving Size: 1 Servings
- Calories: 2458
- Sugar: 16
- Sodium: 6934
- Fat: 111
- Saturated Fat: 41
- Unsaturated Fat: 63
- Trans Fat: 0
- Carbohydrates: 254
- Fiber: 18
- Protein: 109
- Cholesterol: 1096