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Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce

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Ingredients
  • 8 ounces whole-milk ricotta (about 1 cup), drained 

  • 3 ounces mozzarella cheese, shredded (about 3/4 cup) 

  • 1 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided 

  • 3/4 cup chopped fresh basil, divided 

  • 6 tablespoons plus 1/2 teaspoon kosher salt, divided 

  • 3/4 teaspoon black pepper, divided 

  • 4 Homemade Dough Sheets 

  • 1 1/2 cups loosely packed fresh basil leaves, divided 

  • 4 quarts water, plus more for brushing 

  • All-purpose flour, for work surface and dusting 

  • 3 pounds red or yellow heirloom tomatoes (about 6 medium tomatoes) 1/3 cup extra-virgin olive oi 

  • l Balsamic glaze (optional)
How to Make ItStep 1 
  • Stir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.
Step 2 
  • Place 1 dough sheet on a well-floured surface with one long side facing you. Brush right half of dough lightly with water; arrange one-fourth of whole basil leaves on top in a single layer. Fold the dry dough half over the basil-topped dough half; press gently to adhere. Dust dough generously with flour, and cut in half crosswise.
Step 3 
  • Set rollers of a pasta machine to setting number 4. Working with 1 basil-filled dough piece at a time, feed dough through pasta machine. Transfer to a lightly floured surface with one long side facing you; brush off excess flour. Repeat process with the second basil-filled dough piece.
Step 4 
  • Leaving a 1-inch edge from the short side of the first dough sheet, place a teaspoon-size ball of ricotta filling 1/2 inch from the bottom of the long side. Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use. Repeat process with second basil-filled dough piece and ricotta filling.
Step 5 
  • Repeat steps 2 through 4 with remaining 3 dough sheets, whole basil leaves, and ricotta filling. Ravioli can be refrigerated up to 8 hours or overnight, or frozen up to 1 month.
Step 6 
  • Working over a large bowl, grate tomatoes on the large holes of a box grater, discarding skin and stem. (If mixture is very loose, pour through a fine wire-mesh strainer into a bowl; discard excess liquid.) Add 2 tablespoons salt, remaining 1/2 cup chopped basil, and remaining 1/2 teaspoon pepper. Let stand at room temperature 15 minutes. Gradually whisk in oil.
Step 7 
  • Bring 4 quarts water to a boil over high. Add remaining 1/4 cup salt, and stir until dissolved. Working in batches, boil ravioli until tender, about 1 minute and 30 seconds. (If cooking from frozen, boil ravioli 2 to 3 minutes.) Serve ravioli over fresh tomato sauce and sprinkled with remaining 1/2 cup Parmigiano-Reggiano. Drizzle with balsamic glaze, if desired.
Read more....https://www.foodandwine.com/recipes/basil-three-cheese-ravioli-no-cook-fresh-tomato-sauce
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