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Joe Wicks' ravioli alla Napoletana
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Total Time:
1 hour
Create homemade ravioli effortlessly with just flour and egg yolks. Freezes perfectly for quick, tasty meals anytime. Just boil from frozen and enjoy!
Ingredients:
  • 600 g Tipo ‘00’ flour plus extra for dusting
  • 18 large free-range eggs
  • semolina or rice flour for dusting
  • 2 slices of higher-welfare prosciutto
  • 1 lemon
  • 1 whole nutmeg for grating
  • 100 g Parmesan cheese
  • 250 g Westcombe ricotta
  • 2 cloves of garlic
  • 1 teaspoon dried chilli flakes
  • 1 x 400 g tin of quality cherry tomatoes
  • ½ a bunch of fresh basil (15g)
  • 50 g unsalted butter
  • 50 g Parmesan cheese plus extra for grating
  • extra virgin olive oil
Instructions:
  • In a large bowl or on a clean work surface, mound the flour and create a well in the center. Add the egg yolks to the well and use a fork to blend them with the flour. Incorporate the flour gradually until it's difficult to mix, then use your floured hands to form a dough ball. Knead the dough for about 4 minutes on a floured surface until smooth. Cover with a damp cloth and let it rest for 30 minutes. For the filling, tear one piece of prosciutto and finely chop the other. Combine the prosciutto with lemon zest, nutmeg, Parmesan, and ricotta. Mash together with a fork and season with black pepper. Roll out the pasta dough thinly and place spoonfuls of filling in the middle at intervals. Brush with water, fold the pasta, and seal around the filling to form squares. Make a quick tomato sauce by sautéing garlic and chilli, then adding crushed tomatoes and torn basil leaves. Boil the ravioli in salted water for 3 minutes and drain. For the lemon sauce, melt butter in a pan, add lemon juice, salt, cooked ravioli, Parmesan, oil, and cooking water. Serve by spooning tomato sauce onto plates, topping with lemon-coated ravioli, Parmesan, and basil leaves.

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