Ep 1: Ravjul bil zalza tat-tadam
Makes: 30 ravioli
Preparation: 50 minutes
Cooking: 25 minutes
200g Tipo 00 flour
1 egg, lightly beaten
2 tablespoons chopped flat leaf parsley
¼ cup grated grana padano parmesan
2-3 tablespoons extra virgin olive oil
5 cloves garlic, sliced
6 ripe roma tomatoes, cored, blanched and peeled
1 chicken stock cube
½ cup water
2 bay leaves
1 teaspoon white sugar
1 tablespoon tomato paste
Baby basil, to serve
1 For pasta, place flour and salt into a bowl, mix to combine. Crack two eggs into the centre and mix until eggs break up, work flour into the eggs until it forms a dough. Turn onto a lightly floured board and knead until smooth and elastic, about five minutes. Wrap in cling wrap and rest for 30 minutes at room temperature.
2 For filling, combine ricotta, egg, parsley and parmesan in a bowl, cover and refrigerate until required.
3 For sauce, pour olive oil and garlic into a medium frying pan over low heat and cook gently for a few minutes. Add chopped blanched tomatoes and bring to a simmer. Cover and simmer for 5 minutes. Add stock cube, water and bay leaves, cover and simmer 10 minutes. Remove lid, add sugar and tomato paste, salt and pepper and reduce until slightly thickened. Puree.
4 Bring a large saucepan of salted water to the boil. Cut pasta in half, re-wrap one half and flatten the other half to be rolled out. Dust bench and pasta machine with flour and roll pasta through the widest setting through to the thinnest setting, dusting with flour as you go to prevent sticking. Repeat with other half.
5 Cut pasta into 10cm rounds using a cookie cutter and place 2 teaspoons of filling onto each round, fold over into a hemisphere, press out air and press to seal. Boil for 2 minutes in rolling boiling water or until they float to the top. Top ravioli with sauce and top with parmesan and baby basil leaves.