Ingredients
- Pasta Dough
- 1½ cup bread flour
- ¾ cup semolina flour
- 2 eggs
- 1 teaspoon olive oil
Pinch sea salt
- ¼ cup water (plus or minus)
- Cheese filling
- 1 pound ricotta
- 1 egg
- ½ cup grated Parmesan cheese
- ¼ cup tomato concasse
- ¼ cup parsley, coarsely
chopped
- 1 lemon, zested
½ teaspoon olive oil
- 1/3 teaspoon malt vinegar
- ¼ teaspoon fresh ground
black pepper - Sauce
- 1 tablespoon butter
- ½ shallot, minced
- 1 yellow tomato peeled and
seeded and small diced
- 1 tablespoon fresh tarragon
leaves, whole
- 2 tablespoons cream
Method
Mix pasta dough in a standing mixer until a firm ball forms.
Knead by hand for 5 minutes.Let the dough rest for 1/2 hour.
Roll pasta out using hand machine. Roll 20 times on the first setting. In between each roll, fold the dough and turn it 90 degrees. Flour if dough seems sticky.
Roll the dough 1 time through settings 2 through 5, to form a long thin sheet.
Combine all the filling ingredients in a small mixing bowl.
Cut the dough into 6 inch square pieces and fill with the cheese filling. Seal the top sheet with water and boil for 1 minute or until ravioli floats.
For the sauce, warm the butter (DON'T let the butter get too hot) and add the shallots and tomatoes and let them stew for 5 minutes.
Add the cream and let come to a boil.
Add the tarragon and season with salt and pepper and toss the cooked ravioli in the sauce and serve.
Tips on Tomatoes
- A good serrated knife is far superior to a flat-edged knife for slicing tomatoes. If you use a flat-edged knife, be certain it is very sharp or you will squash and bruise the tomato flesh when slicing.
- Do not use an aluminum pot, pan or utensil when cooking tomatoes. The acid in the tomato reacts unfavorably with the aluminum and can pit and discolor the aluminum cookware.
- The high acid content of tomatoes naturally slow down the cooking process of some other foods. For example, beans cooked with tomatoes may take up to twenty percent more cooking time than without.
- Plum tomatoes are best used for sauces. Globe, cherry, and grape tomatoes are best for eating raw, although all varieties are good.
- Herbs that marry well with tomatoes include basil, oregano, marjoram, pepper, dill weed, thyme, garlic, bay leaf, celery seed, sesame seed, tarragon, chives, and parsley. If you happen to be the unfortunate victim of the wrong end of a skunk, tomato juice will neutralize butyl mercaptan, the prime ingredient in the stinky defensive spray.
