Ravioli with Spicy Tomato Sauce

5 from 1 vote

Prep Time15

Cook Time10

Course: Main Course

Cuisine: Italian

Keyword: basil, cherry tomatoes, chilli flakes, lemon, parmesan cheese, proscuitto ham, ravioli, ricotta cheese

Servings: people

Calories: 671kcal

Author: Chief Cook and Bottle Washer

Chop the ham up into little pieces and place in a bowl with the ricotta cheese and 100g of the parmesan cheese. Season with salt, pepper and the nutmeg and add the zest of the lemon. Mix everything together

Roll out the pasta into sheets (No. 8 on the pasta machine).Take your pasta sheets and place a teaspoon of the filling onto one side of the sheets, leaving enough room between each one to put the side of your hand. Fold over the pasta sheet and seal the filling in by wetting your finger with a little water and running it around the edge to be sealed and then pressing the sheets together. Make sure there are no air bubbles in the ravioli or the will split when you cook them. Cut the ravioli into individual parcels

Put the garlic and chilli flakes into a frying pan and cook in the glug of olive oil for 30 seconds. Add the tomatoes and mash them down with a potato masher, then tear in the basil. Allow the sauce to cook for a few minutes whilst you cook the ravioli

Using a pan of boiling water, add a good handful of salt (Whatever quantity you think is right, double it! You are not going to drink the water and it will make the pasta taste so much better!) When the water is at a rolling boil drop the ravioli carefully into the water and cook for 3 minutes before draining

Melt the butter in a wide frying pan and add the juice of the lemon and a pinch of salt. Bathe the ravioli in the lemon sauce ensuring every one gets kissed by the lemony sauce and then sprinkle over the remaining parmesan

Put some of the spicy tomato sauce on the plate, put the ravioli on top of the sauce, pour over any remaining lemony sauce and then grate over a little parmesan cheese and garnish with a leaf or two of basil. Enjoy!