Ravioli with Herbs and Tomato Sauce with Black Olives
To prepare this delicious recipe for ravioli stuffed with ricotta and aromatic herbs, we will start by creating an elastic dough, which will be the perfect base for our filling. In a large bowl, we add flour and a pinch of salt, then gradually pour in warm water, mixing with a wooden spoon. When the dough begins to form, we knead it by hand for about 10 minutes until it becomes smooth and elastic. We cover the bowl with a clean towel and let the dough rest in a warm place to relax. In the meantime, we take care of the filling. We finely chop fresh herbs such as dill, parsley, or basil, and place them in a pan with a little oil and a pinch of salt. We sauté them over medium heat, stirring constantly, until the herbs become tender and release their aromas. Once ready, we transfer them to the blender jar, add the ricotta (which we previously grated to make it finer) and a little extra oil. We blend everything until we have a smooth paste, which will be our ravioli filling. If the ricotta is too salty, it’s good to adjust the amount of salt in the filling. After the dough has rested, we divide it in two and roll each half into a thin sheet on a flour-dusted surface. We place small mounds of filling on one of the sheets and cover with the other sheet of dough. Carefully, we press the edges to eliminate air and seal the ravioli. Then, using a crinkled wheel or a cookie cutter, we cut the ravioli into desired shapes. Now, we bring water to a boil in a large pot with a little salt. When the water is boiling, we reduce the heat to low and add the ravioli, being careful not to add too many at once. In a large pan, we prepare the sauce by adding olive oil, chopped olives, and diced fresh tomatoes. We sauté them until they become juicy and aromatic. When the ravioli rise to the surface, we remove them with a slotted spatula and transfer them directly to the pan with the sauce. We let them cook together for a few minutes, so the flavors blend perfectly. We serve the ravioli hot, drizzled with a little olive oil and sprinkled with grated cheese, if desired, to add extra flavor. This recipe is not only delicious but also a real pleasure to prepare!
Ingredients
- Sheet: flour 00 (150 g for 2 large servings) warm water as needed for an elastic dough. Filling: my herbs were actually chicory
- but any kind of herbs work: beet leaves
- spinach
- ricotta
- oil
- salt (if the ricotta is not salty). Sauce: black olives
- small red ones
- salt
- oil.
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