RAVIOLI

Preparation Method :

• To make pasta: Sift flour and salt onto a board. Make a well in the centre of the flour. In a bowl, whisk together eggs, oil and water.
• Add egg mixture gradually to flour, working in with hand until mixture forms a ball. Knead on a lightly floured surface for 5 minutes or until smooth and elastic.
• Place dough in a lightly oiled bowl. Cover with plastic wrap. Allow to stand for 30 minutes.
• To make Filling: Place all ingredients in a food processor. Process until finely chopped. Set aside.
• To make Tomato Sauce : Heat oil in a medium pan. Add onion and garlic and stir over low heat until onion is tender.
• Increase heat, add undrained, crushed tomatoes, basil, herbs, salt and pepper; stir. Bring to the boil. Reduce heat and simmer for 20 minutes. Remove from heat.
• Roll out half the pasta dough until 1 mm thick. Cut with a knife or fluted pastry cutter into 10 cm strips. Place teaspoons of filling at 5 cm intervals down one side of each strip. Whisk together extra egg yolk and water.
• Brush along one side of dough and between filling. Fold dough over filling to meet the other side. Repeat with remaining filling and dough.
• Press edges of dough together firmly to seal. Cut between the mounds of filling with a knife or a fluted pastry cutter.
• Cook ravioli in batches in a large pan of rapidly boiling water for 10- 12 minutes each batch.
• Reheat Tomato Sauce in a large pan. Add cooked ravioli and toss well until sauce is evenly distributed. Simmer, stirring, for about 5 minutes. Garnish with sprigs of fresh herbs, if desired.