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Ricotta, rocket, almond and garlic ravioli with fresh tomato sauce
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Gourmet ravioli with crunchy nut filling, smothered in homemade tomato sauce. Irresistible!
Ingredients:
  • 4 medium (about 600g) ripe tomatoes
  • 3 green shallots, finely chopped
  • 40.00 ml chopped fresh basil
  • Salt & ground black pepper, to taste
  • 1 x 375g pkt fresh lasagne sheets (Latina brand)
  • 1 egg, lightly whisked
  • 50g (1/3 cup) whole almonds, chopped
  • 200g fresh ricotta
  • 65g (about 3/4 bunch) rocket, washed, dried, finely chopped
  • 1 large garlic clove, crushed
  • Salt & ground black pepper
Instructions:
  • With a sharp knife, make a shallow cross at the base of each tomato. Place the tomatoes in a large heat-resistant bowl and cover with boiling water. Let them sit for 5 minutes. Remove tomatoes from water and gently peel off the skins. Finely chop the tomatoes.
  • In a medium bowl, mix together the tomatoes, green shallots, fragrant basil, salt, and pepper until well combined. Let it sit at room temperature.
  • Preheat your oven to 180°C. Spread almonds on a baking tray and toast for 6-8 minutes until lightly golden. Let them cool before using.
  • Mix together the almonds, ricotta, arugula, garlic, salt, and pepper until well combined.
  • Prepare a large baking tray with non-stick baking paper. Place 1 lasagne sheet on a clean surface. Spoon 1 teaspoon of filling at 2cm intervals to create 8 small mounds. Brush another lasagne sheet with whisked egg, then place it egg-side down on top of the sheet with the filling.
  • Gently press between the filling and edges, then use a sharp knife or pastry wheel to cut into 8 squares. Seal edges firmly, place on a lined baking tray, cover with plastic wrap, and repeat with remaining ingredients to make 32 ravioli.
  • Gently add the ravioli to a large saucepan of boiling salted water. Simmer for 5 minutes until al dente. Drain and serve hot with fresh tomato sauce on top.

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