Pesaro-Style Ravioli With Tomato Sauce, Parsley and Parmesan

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen

Ingredients

for the pasta dough

400g “00” pasta flour8 Egg yolkspinch of salt

for the stuffing

200g Ricotta, homemade is best and fun to make75g fresh spinachjuice of half a lemon1 eggpinch of freshly grated nutmegsalt and pepper

for the tomato sauce

olive oil1 large onion, fine diced2 carrots, peeled and fine diced2 celery sticks, fine diced3 garlic cloves, chopped2 tins good quality Italian chopped tomatoes1tsp dried thyme

to garnish

50g Parmesan, freshly gratedhandful of fresh flat-leaf parsley, choppeddrizzle of Tuscan extra-virgin olive oil

Directions

See on passionepercucina.blogspot.it

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