350g tomato sauce (see recipe, linked below, or use a good‐quality bought sauce)
For the pasta
200g ‘00’ flour
50g semolina flour
1⁄2tsp salt
7 egg yolks
1 small whole egg
10g extra virgin olive oil, plus extra to serve
For the broth
200g mixed tomatoes, chopped
bunch fresh herbs, such
as basil, mint or bay leaves
zest 2 lemons
Method
The day before, make the filling.
Preheat the oven to 190C/170C
F/Gas 5. Put the bread in a bowl,
drizzle the olive oil over and
season with salt. Toss together,
spread out on a baking tray,
then toast in the oven for
10 minutes until lightly golden.
Add the toasted bread and cook
for 5 minutes, stirring. Transfer
to a container, cool, then chill
in the fridge for 12 hours.
The next day, preheat the oven
to 120C/100C F/Gas 1⁄2 and line
a baking tray with baking paper.
Blitz the tomato mixture in a
blender until it is quite creamy,
but still has some texture. Spread
on the prepared tray and heat in
the oven for 1 hour – stir every
15 minutes so a crust does not
form on the surface. Allow to
cool, taste and add more salt if
necessary. Make sure there are
no lumps, mix well and transfer
into a piping bag.
To make the pasta dough,stir the flours and salt together
in the bowl of a stand mixer. In a
jug, beat together the egg yolks,
whole egg and oil. Slowly add
the liquids to the dry ingredients
and knead on a medium speed
for 7-10 minutes until elastic and
perfectly combined. Cover with
cling film and leave to rest for at
least 4 hours in the fridge.
Roll out the dough into sheets
using a pasta machine, or very
thinly by hand. Pipe small
quantities of the filling (approx.
8g each) on to one of the pasta
sheets, spacing well apart. Brush
the pasta with a little water
between the dollops, then lay
another sheet of dough on top.
Press around the filling to seal
and allow any air to escape. Cut
out the ravioli with a round cutter,
transfer to a tray, cover with a
clean tea towel and set aside.
To make the broth, blitz the
tomatoes in a blender to a fine
liquid pulp. Transfer to a medium
pan, bring to a boil and cook for
2 minutes, then turn off the heat
– the pulp will have concentrated
on the surface. Strain the mixture
into a clean bowl through a sieve
lined with muslin, letting it drip
to obtain a transparent broth.
Heat the broth slightly, to a
maximum of 60C (or when steam
starts to come off the water or a
few bubbles appear), then add
the herbs and lemon zest.
Cover with a lid, take off the
heat, then leave to infuse for
20 minutes. Strain once more
as before, then set aside.
To cook the ravioli, bring a
large pan of salted water to the
boil. Add the ravioli and cook
for around 4 minutes, then drain
using a slotted spoon and divide
evenly among 6 bowls.
Pour a small ladleful of the
warm tomato broth into each
bowl and serve with a few
drops of olive oil.
Recipes And Photographs Taken From Moroseta Kitchen By Giorgia Eugenia Goggi, Photographs By Maureen Evans And Letizia Cigliutti (Quadrille, £30).
