Delaney and Shelby

Ravioli with Pink Sauce

Crack 3 eggs into bowl of stand mixer and whisk. Pour in flour and olive oil. Using a dough hook, knead dough until a ball forms (takes around 5-10 minutes). If dough is sticky - add flour, if dough is dry - add water. Remove dough ball from mixer and wrap tightly with plastic wrap. Set aside for at least 30 minutes.

While dough is resting, saute spinach until wilted. Let cool. Add ricotta, spinach, 1 egg, pecorino romano, salt, and pepper to a medium sized bowl and mix until combined.

Section dough into 6 even pieces. Using the pasta maker, roll out dough until desired thickness (we made ours very thin, setting 2). Flour ravioli mold and place rolled out dough over the top so the mold is completely covered. Gently press down the dough with the white piece of the ravioli mold - this will create little pockets for the ricotta. Pipe ricotta mixture on top of dough pockets. Place another sheet of rolled out dough on top of the ricotta making sure to cover the whole ravioli mold again. Using a rolling pin, gently roll over the dough to stick top and bottom dough layer to each other. Pull excess dough away, flip over the ravioli maker and gently tap the sides until the raviolis fall out. Lightly flour the tops and bottoms of the raviolis so they don't stick together. 

Add olive oil to a sauce pan on medium heat. Once pan is hot, saute onion and garlic until translucent. Add in cherry tomatoes and seasoning. Cook until tomatoes get soft. Once the tomatoes are soft, use the back of your spoon to crush them. Add in tomato paste and mix until combined. Then pour in chicken broth and heavy cream. Stir occasionally until sauce begins to simmer and thickens slightly. Turn heat down and add in pecorino romano and butter. Let cook for about 2 minutes. Turn heat off and add in basil - this helps the basil keep its color.

While sauce is cooking, bring a pot of salted water to a boil. Then add in ravioli. Cook until al dente - this should only take a few minutes and the ravioli will begin to float. Strain and add ravioli to sauce. Garnish with extra pecorino and basil and enjoy!