Tomato-Mozzarella Ravioli

Somehow I’m stuck with southern dishes and now I present you my homemade ravioli. A vegetarian delicacy, at least in this version. I used smoked buffalo mozzarella and mixed it with sour cream and fresh herbs. As a special kick I’ve decided to use pickled tomatoes.
Have you ever tried this buffalo mozzarella? I haven’t, but I can say that this combination has conjured up a really delicious composition. What I honestly have to say, is that the pure tasting didn’t convinced me one hundred percent. In my opinion the smoked aroma is a little bit too dominant. Maybe I need to try a unsmoked for an overall assessment first. All in all, the result is the thing that counts and that has totally convinced me, especially with this delicious, warm tomato salad.
Homemade pasta is certainly not an every day thing, but with the right filling it is worthwhile in any case. And I’m really excited by the variety with which you can fill the ravioli or tortellini.
To top it off, try the delicious fresh basil sauce (which was already used on my Ratatouille tart).

Ravioli-Tomate-Tomato-Mozarella-Recipe

Ravioli-Tomate-Mozarella-dough-teig-1

Knead the flour, eggs, olive oil and some salt to a smooth noodle dough. Wrap the dough in clear film and let it rest for 30 minutes in the fridge.

Ravioli-Tomate-Mozarella-dough-teig-2

Mince the oregano, mozzarella and the pickled tomatoes, mix all with the creme fraiche and season it with salt and pepper. Roll the pastry and cut out your favorite ravioli form, which are at least 5 cm wide. Place one teaspoon filling on each dough piece, flip them over and seal them with a fork.

Ravioli-Tomate-Mozarella-dough-teig-3

Cube the onion and sweat them with some oil. Quarter the tomatoes and add them to the pan, together with balsamico vinegar, salt and pepper. Toss them for about 20 seconds at maximum heat and put the pan aside. Cook the ravioli in salted water for about 3 minutes and meanwhile blend the basil with some olive oil and salt. Split the tomatoes on two plates, place the ravioli on it and garnish all with the basil paste.

 

Tomato-Mozarella Ravioli

Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 2 servings

Ingredients

  • 7 oz flour
  • 2 eggs
  • 2 tbsp olive oil
  • salt
  • 7 oz buffallo mozzarella
  • 2 oz pickled tomatoes
  • 3 stalks oregano
  • 2 tsp creme fraiche
  • salt pepper
  • 17,5 oz tomatoes
  • 1 onion
  • 2 tsp balsamic vinegar
  • 3 bunches basil
  • 1 tbsp olive oil
  • salt, pepper

Instructions

  1. Knead the flour, eggs, olive oil and some salt to a smooth noodle dough.
  2. Wrap the dough in clear film and let it rest for 30 minutes in the fridge.
  3. Mince the oregano, mozarella and the pickled tomatoes, mix all with the creme fraiche and season it with salt and pepper.
  4. Roll the pastry and cut out your favourite ravioli form, which ar at least 5cm wide.
  5. Place one teaspoon filling on each dough piece, flip them over and seal them with a fork.
  6. Cube the onion and sweat them with some oil. Quarter the tomatoes and add them to the pan, together with balsamico vinegar, salt and pepper. Toss them for about 20 seconds at maximum heat and put the pan aside.
  7. Cook the ravioli in salted water for about 3 minutes and meanwhile blend the basil with some olive oil and salt.
  8. Split the tomatoes on two plates, place the ravioli on it and garnish all with the basil paste.

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