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Ingredients
- Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. salt
- 3 large eggs, plus 1 for egg wash
- 2 tbsp. extra-virgin olive oil
- cornmeal, for dusting
- Filling:
- 1 15 oz. container ricotta cheese
- 2 8 oz. balls fresh buffalo mozzarella, water drained and shredded
- 1/2 cup freshly grated Parmesan
- 2 cups fresh baby spinach, finely chopped
- 1 large egg
- Kosher salt and freshly ground black pepper
- Sauce:
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 anchovy fillets
- 1/2 cup pitted kalamata olives
- 2 tbsp. capers, drained
- 1/2 bunch fresh basil leaves
- 2 (28 oz.) cans whole peeled tomatoes, drained and hand crushed
- Kosher salt and freshly ground black pepper
Preparation
Step 1
To make filling: Combine all ingredients in a mixing bowl, stirring to incorporate.
To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tbsp. of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 mintes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the ice are not immediately sing to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8 inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
Beat 1 egg with 1 tbsp of water to make an egg wash.
Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tbsps. of your filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal.
Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in sauce to lightly coat and serve.