RAVIOLI WITH RICOTTA AND SPINACH IN THREE TOMATOES SAUCE

Procedimiento

Mass

Make a crown with flour and salt, in the center place the eggs and oil and join in a mass till getting a soft one. Let it rest and stretch with a stick or machine.

Stuffing

Smelt onion and garlic, add raw spinach and cook. Chop the previous preparation very fin and add the ricotta and cheese. Season.

Shape of ravioli

Flour the working table, place on it the stretched mass, spread the filling and place on it another mass. Pass a stick in a soft way to level the filling and mark with a pointer or a mold for ravioli. Cut ravioli with the round cutter. Cook in plenty of water with salt till it starts to boil.

Three tomatoes sauce

Hydrate tomatoes in white wine. Save. Whiten tomatoes and peel them, remove seeds and cut in Brunoise. Save. Toss onion, garlic and red sweet pepper in oil, previously cut in Brunoise. Add the tomato extract and the dry ones cut in a fine Julienne. Add the white wine use to hydrate, fresh herbs and finally the crushed tomatoes. Put salt and pepper.