Preparation:
Purchase or prepare pasta. Set aside.
In large mixing bowl, combine ricotta, bread crumbs, basil, parsley, oregano, nutmeg, salt and black pepper. Mix well. Set aside. Makes about 2 cups of stuffing.
Lay pasta sheets flat on work surface and drop four equal portions (about 1/4 cup) of ricotta mixture onto the 4 quadrants on the left half only of each sheet of pasta. Slightly wet the outer rim of both pasta sheets with water. Fold right half of pasta sheet over other half. Press down around each cheese mound to seal.
Use a pasta cutter to further seal and crimp edges, dividing pasta packets into 8 squares (or fill 16 to 20 ravioli, 2" x 2" with 1 heaping tablespoon of stuffing each.)
Bring water to boil in large pot. Drop ravioli into water and boil 3-5 minutes, or until they float. Carefully remove and drain ravioli. Do not let them touch while drying or the will stick together.
Wash, core, peel and rough-chop tomatoes. Set aside. Briefly sauté‚garlic in a non-stick sauté‚pan over medium heat. Add tomatoes, basil, water and salt. Cover and cook 5 minutes or until mixture cooks down to form a tomato sauce. Makes about 1 1/2 cups sauce.
Spoon tomato mixture onto 4 serving plates and top each plate with two ravioli.
Makes 4 large servings. |
