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Tomato Ravioli Recipe – Italian Cuisine – Italian Cuisine


  • 400 g tomatoes
  • 300 g asparagus
  • 300 g fresh egg-thin lasagna
  • 70 g green radicchio
  • 2 pcs slices of bread
  • 30 g new-born spinach
  • 20 g hulled rocket
  • 1 pcs shallots
  • Parmigiano Reggiano Dop
  • extra virgin olive oil
  • basil
  • salt
  • pepper

For the recipe of tomato ravioli, peel the asparagus and cut into slices; wash the radicchio; clean the shallot, slice it and fry it in a pan with 2 tablespoons of oil. Add the asparagus and, after 2 minutes, wet with a ladle of water, adjusting with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, rocket and spinach and cook for another 3 minutes, then chop everything. Blend the bread and mix it with the chopped vegetables, 40 g of grated Parmesan and a little pepper (stuffing). Place small filling nuts in the lower half of a sheet of pasta moistened, at a distance of 5-6 cm from each other; fold the dough over itself and press around the filling, sealing the dough; then cut the ravioli with a wheel. Make a cross incision in the bottom of the tomatoes, dip them in boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté with 3 tablespoons of oil for 1 minute. Add salt, blend and dry the sauce on the heat for 2-3 minutes. Cook the ravioli in abundant salted water, drain them as soon as they come to the surface, season with the tomato sauce, complete with fresh basil and serve.

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