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How to Make Ravioli Con Salsa Rosa

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make Ravioli con Salsa Rosa

How to Make Ravioli Con Salsa Rosa

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Step 1 of 5
Make a well with flour, add eggs and yolk. Whisk eggs with a fork and stir around inside edge of flour and slowly incorporate the flour into the egg mixture.

Make a well with flour, add eggs and yolk. Whisk eggs with a fork and stir around inside edge of flour and slowly incorporate the flour into the egg mixture.

Step 2 of 5
Knead the dough for 10-15 minutes until smooth. Cover in plastic wrap and let sit for 30 minutes

Knead the dough for 10-15 minutes until smooth. Cover in plastic wrap and let sit for 30 minutes

Step 3 of 5
Salsa rosa sauce. Sauté 4 whole garlic cloves in Olive oil over med-low heat for 10 minutes. Add in Tomatos, white wine, fresh thyme, and salt. Simmer for 45 min. Pulse in mixer/blender till smooth.

Salsa rosa sauce. Sauté 4 whole garlic cloves in Olive oil over med-low heat for 10 minutes. Add in Tomatos, white wine, fresh thyme, and salt. Simmer for 45 min. Pulse in mixer/blender till smooth.

Step 4 of 5
Mix together filling ingredients. Roll pasta to thinnest setting on your machine. Put a dollop of filling about 11/2 inches apart on pasta sheet. Top with a serrano sliver and fold pasta over and cut

Mix together filling ingredients. Roll pasta to thinnest setting on your machine. Put a dollop of filling about 11/2 inches apart on pasta sheet. Top with a serrano sliver and fold pasta over and cut

Step 5 of 5
Cook pasta in salted boiling water. Transfer to a sauté pan with 1/2 stick of butter. Add in Salsa Rosa sauce. Add parmigiano reggiano and serve

Cook pasta in salted boiling water. Transfer to a sauté pan with 1/2 stick of butter. Add in Salsa Rosa sauce. Add parmigiano reggiano and serve

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3 Comments
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3 Cups Flour

4 Eggs

1 Egg yolk

1 Cup Ricotta

1 Cup Goat cheese

1 Teaspoon Lemon zest

1 Serrano pepper sliced paper thin

4 Garlic cloves

28 Ounces San Marzano Tomato's

½ Cups White Wine

1 Bunch Fresh Thyme

½ Cups Unsalted Butter

½ Cups Parmigiano Reggiano

Salt to taste

½ Cups Extra Virgin Olive oil

Jon Herchert

Ricotta/goatcheese/lemonzest

(author) 4 months ago

Amy Maxwell Foster

What did you use for your filling?

Amy Maxwell Foster 4 months ago

Jason Britnell

Looks good going to give it a go.

Jason Britnell 10 months ago

Be first to comment on Step 1.

Be first to comment on Step 2.

Jon Herchert

Remove thyme bundle before you purée :-)

(author) 10 months ago

Be first to comment on Step 4.

Be first to comment on Step 5.

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