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Once the tomato paste is fragrant, stir in the canned tomatoes. Stir until well combined, then bring to a boil. Lobster Ravioli with Saffron Cream SauceI Can Cook That.
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Ingredients - Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce:
- Require - Tomato sauce:
- Prepare 1 tsp - oil
- Give 1 - large garlic clove (thinly sliced)
- Provide 1 tin for tomatoes
- Need Pinch of white sugar
- Require 1/2 tsp for dried basil
- Need 1/2 tsp for dried oregano
- Provide Pinch for chilli flakes
- Prepare - Salt and pepper
- Require for Ravioli:
- Need 200 g - frozen peas
- Take 125 g for ricotta cheese
- Prepare of Optional as outside mystery bag [1 lemon, zested]
- Provide 250 g fresh lasagne sheets
- Need 1 small egg
- You need of Salt and pepper
- Give 200 g - tenderstem broccoli
Today I will show you how to make fresh pasta with hand. You can make this pasta very easily. Spinach and ricotta ravioli in a white wine and crème fraîche sauce with peas and basil. Spinach and ricotta ravioli with white wine sauce.
Cheats Pea and Ricotta Ravioli with Rich Tomato Sauce instructions:
- Heat the oil in a saucepan with the thinly sliced garlic.
- Once the garlic has softened and started turning golden brown, add the tin tomatoes and half of the tin filled with water. Mix and mash the tomatoes down if required.
- Add the dried herbs, sugar, chilli flakes and salt and pepper, then simmer on a low/medium heat.
- Boil some water and pour half in a large shallow pan and set to medium heat.
- Put the peas in a bowl covered with boiling water and microwave for two minutes.
- Drain the peas and then blend with the ricotta, lemon zest and a pinch of salt and pepper (adjusting to taste) to make the filling.
- OPTION FOR A QUICK OPEN RAVIOLI VERSION - boil the lasagne until cooked, cut each sheet into 3 pieces, place into the bowl with a spoonful of filling then fold the sheet over to create loose ravioli.
- For true ravioli continue here: Boil each lasagne sheet in the shallow pan for 2 mins, then remove gently and place on a board.
- Pat dry and then cut into 6 pieces.
- Spoon a heaped teaspoon of filling onto the smallest 3 pieces. Dab a thin border of egg wash around the filling.
- Place the other piece of lasagne sheet over the top and press down around the edges, squeezing the air out as you go.
- Let sit whilst you do the other two ravioli. Cut any thin overlaps around the edges, pushing the knife down.
- Whilst making the ravioli, steam the broccoli over the sauce until cooked. Coat the broccoli lightly with oil, salt and pepper and pan fry or grill until slightly charred.
- Repeat steps 8-12 until you have enough ravioli and have used up all the lasagne sheets.
- Cook the ravioli gently for 2 mins in a pan of boiling water.
- Serve with the tomato sauce and a grating of parmesan with the broccoli on the side.
Visually stunning, this black pasta dish is made with a wonderfully rich home made tomato sauce and roast cherry tomatoes. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. While the ravioli are cooking, melt the butter over medium-high heat. While it's fully melted, add in the sage leaves.
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