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Roasted Tomato Ravioli with Pesto Cream Sauce




For the Pasta

1 egg
1 egg yolk
1 cup 00 flour
1 tsp olive oil

Put the flour in a large bowl or on a flat surface. Make a mound and form a hole in the center of the flour. Add the ingredients to the center of the whole. Blend the egg yolk into the flour by moving in a circular path until the flour has incorporated all the egg and a dry pasty texture is achieved. Scrape all the mixture onto a dry board. Using a dough scraper slowly start to knead the pastry. Add more flour as needed. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.


Allow 1/2 portion of roasted tomato (See Tomato Roasting Recipe) per person. Add a small dollop of roasted tomato to a circular cut pastry round.

A small amount of powdered pine nuts can be mixed with the roasted tomatoes. Moisten around the outer ends with water using a pastry brush and place an empty round on top. Using your fingers and the end of a fork, seal the two pastry rounds forcing the tomato into the center.

  Cut the rounds using a 1 1/4" fluted round pastry cutter.

Pre-cook the pasta for 2 minutes in salted boiling water then immerse them in a ice bath to stop cooking. Pasta can be kept now in plastic wrap in the refrigerator till ready to use.

Prepare the pesto according to our Greenmarket Pesto Recipe.

When ready to serve add the pasta to a non-stick frying pan with 1 T heavy cream per person and 1 T. basil sauce (see Recipe ). Season with salt and pepper. Serve in warm plates and garnish with powdered pine nuts and freshly grated Parmesan Cheese.

Wine Pairing: Dolcetto D'Alba

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