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MKRSA Recipe: Ricotta and Basil ravioli with napolitana sauce and a touch of cream

News
15 October 2017
Want to try Nicole and Zamatonga's ravioli for yourself? Here's the recipe.
MKRSA Recipe: Ravioli

Ingredients:

Pasta - Make the dough in 2 batches

  • 600g OO flour x2
  • 6 eggs x2

Basil Pesto

  • 250g fresh basil leaves
  • 3 cloves garlic
  • 60ml pine nuts, toasted
  • 125ml parmesan
  • 30ml olive oil
  • sale & pepper to taste

Parmesan crisps

  • 100g grated parmesan

Sauce

  • 2 tinned tomatoes
  • 2 cloves garlic
  • 4 tsp dried mixed herbs
  • 15ml balsamic vinegar
  • 1 sachet tomato paste
  • Chilli flakes to taste
  • 1 tsp sugar
  • 30 whole basil leaves
  • Salt & pepper to taste
  • 1/2 cup cream

Filling

  • 600g ricotta
  • 250g grated parmesan
  • 3/4 cup torn basil
  • 2 tsp lemon rind
  • 1/2 tsp black pepper

For serving

  • Crispy bacon

Method:

Pasta dough

Make a well in the centre of the flour and add the eggs into the centre. Knead well until combined and refrigerate, covered in plastic wrap.

Basil pesto

Combine all the ingredients of the pesto in a blender and mix together, add olive oil at the end and bit by bit, till you get the consistency you like.

Parmesan crisps

Grate the parmesan on a baking sheet that’s been sprayed with non-stick spray in small rectangular shapes. Bake this in a 180°C oven until crisp. Keep aside until needed.  When cooled down put in airtight container so it doesn’t go soft.

Sauce

Combine tomato, garlic, dried herbs, balsamic vinegar, tomato paste to the pan and let it simmer till everything is combined. Then add the sugar to taste, to neutralise some of the acidity. Add the basil leaves, salt & pepper to taste. Then add the cream and stir through. Don’t let it boil. Just let it simmer.

Pasta pockets

Combine ricotta, basil, lemon rind, parmesan, and pepper. Roll pasta out and fill with ricotta mixture.
Boil water and salt.  When it comes to a rolling boil, drop the pasta in here and cook until al dente.  Approximately 3 minutes.
To serve:  Brush the plate with the basil pesto.  Top with sauce, followed by the pasta pockets, the crispy bacon and parmesan crisps.