Ravioli

RICOTA RAVIOLI AND TOMATO SAUCE Think of a light ravioli. The dough is almost transparent, elegant. The filling is all delicate, to preserve the ricotta flavor. The tomato sauce completes this preparation that has that elegant simplicity that is so special. One classic. Preparation timeUp to 2 hours ServesUp to 6 servings FOR BASIC MASS INGREDIENTS 280 g of wheat flour 120 g durum semolina 4 eggs PREPARATION MODE In a large bowl, combine the flours and set aside one serving (about ⅓ cup) – the total amount of flour may vary depending on the size of the eggs. In a small bowl, crack one egg at a time and transfer to another bowl. Beat the eggs with a fork just to mix the whites with the yolks. Make a hole in the center of the flour, like a “volcano”. Add the beaten eggs in the center and start mixing with a fork, from the center to the edges, adding the flour little by little. Knead with your hands until the flour incorporates the eggs. Add the reserved flour if necessary. Transfer the dough to the countertop and knead until smooth. Wrap the dough with film and let it rest for 20 minutes. Meanwhile, prepare the filling. PLANNING Fresh pasta can be kept in the fridge, wrapped in film, for up to 2 days. FOR THE FILLING INGREDIENTS 480 g buffalo ricotta (drained) 50 g finely grated Parmesan cheese 1 pinch of sugar zest of 1 lemon chopped basil leaves to taste freshly grated nutmeg to taste salt to taste PREPARATION MODE In a sieve, drain the ricotta over the bowl to remove excess whey. Meanwhile, separate the rest of the ingredients. In a medium bowl, place the ricotta (without the whey), add the Parmesan, lemon zest and chopped basil. Season with a pinch of sugar, salt and nutmeg to taste. Mix gently and place in the fridge to set for 30 minutes – it is easier to fill the ravioli with the chilled filling