Cheese Ravioli with Cherry Tomato Sauce
- 1 cup ricotta cheese
- 3/4 oz. grated Parmigiano-Reggiano cheese
- 1 tsp. minced fresh thyme
- 1/3 cup minced fresh flat-leaf parsley
- 1/2 tsp. minced lemon zest
- Kosher salt and freshly ground pepper, to taste
- 1 egg, separated
- 1 batch classic fresh pasta, rolled out 1/16 inch thick (see related
recipe at left)
- Semolina flour for sprinkling
- 1/4 cup extra-virgin olive oil
- 1 Tbs. minced garlic
- 1 pint assorted cherry tomatoes, stemmed and halved
- 2 Tbs. thinly sliced fresh basil
Using a 3-inch biscuit cutter, cut out rounds from the pasta sheets, spacing them as close together as possible; you should have at least 36 rounds.
Lay half the pasta rounds on a clean work surface and brush off any excess semolina flour. Using a pastry brush, brush the edges of the rounds with the egg white, then place a heaping 1 tsp. filling in the center. Top each with a plain pasta round and seal with your fingertips, pressing out any air bubbles. If desired, crimp the edges of the ravioli with the tines of a fork. Place the ravioli in a single layer on a baking sheet sprinkled with semolina flour.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until tender, about 2 minutes. Add the tomatoes and sauté, stirring occasionally, until they begin to blister and brown, 3 to 5 minutes. Season with salt and pepper, reduce the heat to low and keep the sauce warm.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and simmer until tender, about 12 minutes. Using a slotted spoon, transfer the ravioli to the sauce, add the basil and stir to coat evenly. Serve immediately. Makes about 18 ravioli; serves 4.