BRUSCHETTA RAVIOLI

BIANCO TOMATO SAUCE

1 28 oz can Bianco Tomatoes
½ yellow onion, rough chopped
7 cloves garlic, peeled
2 tbsp Whole Spice dried basil
2 tbsp Whole Spice dried oregano
¼ cup canola oil
1 cup Volpaia Chianti Classico
Kosher salt TT
Black pepper TT

Instructions 

1. In a food processor, add the garlic, onion, basil, oregano, and canola oil. Blend until combined and a paste forms.
2. Heat a sauce pot over medium heat. Add the onion paste and stir until the onion mixture is caramelized, about 15 minutes. As the onions are cooking turn the heat down to low if needed to prevent the onion paste from burning. Deglaze with red wine and allow the wine to reduce almost completely.
3. Add the can of Bianco Tomatoes, simmer over low heat for 30-45 minutes. 
   
4. Use an immersion blender to blend the sauce until it has a smooth consistency. Season with salt and black pepper to taste.

PASTA DOUGH

600g Sunrise Mill White Flour
240g Egg Yolks (about 12 large egg yolks)
4 eggs
16g Olivelle Kalamata Olive Oil
16g Milk

Instructions

1. Make a well with the flour. Mix the egg and yolks together with a fork until thoroughly mixed. Place all the remaining ingredients in the middle of the well.
2. Use a fork to stir and slowly work the flour into the wet ingredients. Knead until the dough forms and the gluten is developed. Cover with plastic wrap and let the dough rest for 30 minutes to an hour.

BRUSCHETTA FILLING

10 oz Basket Ricotta Cheese
3 tbsp Parmesan cheese
Zest of 2 lemon
1.5 tbsp Olivelle Bruschetta seasoning
5 each dried tomatoes in olive oil, minced
Kosher salt, TT
1 whole egg

Instructions

1. Mix all ingredients in a bowl until combined. Season with salt to taste

RAVIOLI ASSEMBLY INSTRUCTIONS

1. Roll your pasta dough to the correct thickness, measure it to make sure they are slightly longer than your ravioli molds. You will need 2 sheets of dough.
2. Place one sheet of dough on your ravioli mold. Use your fingers to gently press down the center of each ravioli mold. Pipe the filling into each mold.
3. Use a brush and lightly place egg wash around the rims of the ravioli molds.
4. Place the sheet of dough from left to right, pressing out as many air bubbles as possible.
5. Use the rolling pin to cut the raviolis and remove them from the molds.
6. Cook Raviolis in boiling salted water until tender and they begin to float to the top of the pot.