Ravioli with Ricotta, Raw Tomato and Basil

Make this in the summer when the tomatoes and basil are strong in flavour.

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Step 1

To make the filling, season the ricotta with sea salt, black pepper and nutmeg to taste, whisking with a fork. Set aside. Divide the pasta dough into small amounts the size of a large egg and wrap them in cling film (you will roll and fill them one at a time to prevent drying). Using a pasta machine, roll out one of the pieces of dough into a very thin, long strip (this is 1.5 thinness setting on our machine). Cut in half if too long. Dust a large work surface with semolina flour and lay the sheet of pasta on this. Put teaspoons of filling about 6cm apart on the sheet, placing them in the centre of the half nearest to you, so that you can fold the other half over. Brush the pasta around the filling with a pastry brush dipped in water – moisten enough so that the envelopes you are making will seal properly, but not so much that the pasta dough slides – then fold over. Using a pasta cutter, make each raviolo by cutting on three sides (the fourth is the fold). Dust a large plate or tray with semolina flour and carefully place the ravioli on it, making sure they do not touch. Continue rolling, filling and folding the remaining pasta. You should have about fifty ravioli. Cut the tomatoes in half, removing the core, and gently squeeze out the seeds. Chop the tomatoes finely and cut the basil leaves, then add with the tomatoes, season well and stir in a generous amount of extra virgin olive oil. Bring a pan of salted water to the boil. You will need to cook the ravioli in batches. Put the ravioli into the boiling water, then lower the heat to a simmer: the ravioli will rise to the surface of the water after 30 seconds, but according to how thin you rolled the pasta, they will take up to 2 minutes to cook. Test on the join of the envelope where the pasta is thickest. Remove the ravioli with a draining spoon. Very gently warm the tomato sauce and serve over the ravioli on warm plates, with salted ricotta grated over.