Ravioli ‘Pane E Pomdoro’ In Tomato Broth

Serves 6 Starters and mains

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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.

Heat the tomato sauce - click here, in a large pan over a medium heat.

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.