Introducing a delicious dish to try: No-Cook Fresh Tomato Sauce with Basil Three-Cheese Ravioli. Rich flavours of three cheeses are encased in soft ravioli with a hint of basil in this recipe that is brightened by a cool, no-cook tomato sauce. This dish, which is straightforward but elegant, is a celebration of seasonal ingredients and Italian flare that is sure to please even the pickiest palette. Prepare to taste the essence of summertime in every bite of this delicious dish.
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 oil
- Balsamic glaze (optional)
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Essential Tools and Equipment
A pasta maker or ravioli machine is a necessary piece of commercial kitchen equipment for effectively rolling and shaping the ravioli dough for making Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce. To swiftly chop fresh basil for the sauce and combine the three-cheese filling to a smooth consistency, a commercial-grade food processor is required. In order to maintain food safety regulations and keep the cheese filling and fresh tomato sauce components refrigerated until needed, a commercial-grade refrigeration unit is also necessary.
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