Ravioli with Red Sauce
Ingredients
3 cup ricotta
1 small ball fresh mozzarella (diced into ½-inch pieces)
3 tbsp. parmigiano-reggiano (finely grated)
3 tbsp. pecorino romano (finely grated)
black pepper (to taste)
salt (to taste)
2 cup simple red sauce
dried red chile flakes (to taste)
Directions
- 1
Pass the ricotta through a tamis or fine-mesh strainer over a bowl.
- 2
Add the mozzarella, parmigiano, and pecorino to the bowl with the ricotta and fold to mix. Season with pepper and salt to taste.
- 3
Refrigerate until ready to use.
- 4
Prepare the pasta dough and filling according to the instructions for ravioli.
- 5
Bring a large pot of water to a boil over high heat. Generously salt the water.
- 6
Place a large sauté pan over low heat. Add the red sauce. If needed, add a splash of pasta cooking water to loosen the sauce.
- 7
Add the ravioli to the water and turn down the heat to bring the water to a gentle simmer instead of a rolling boil. Cook for 2 to 3 minutes, until tender at the thickest closure point.
- 8
Using a spider or pasta basket, remove the pasta from the pot and transfer to the sauté pan. Turn up the heat to medium. Swirl the pasta in the sauce for 30 seconds to 1 minute to marry, using a spoon to gently turn the pasta over and coat all sides. If the sauce begins to tighten, add a splash of cooking water to loosen and continue swirling to marry.
- 9
Transfer to a serving platter or divide onto plates. Garnish with parmigiano and pecorino. Finish with chile flakes to taste.