Ricotta Ravioli with Tomato Confit

Flat Stanley was in town last week so we were inspired to do something special to celebrate. Naturally this led to food… and pasta. (Duh).

Uncle B had been hankering to make this ravioli recipe for a while and at first I wasn't so into it because it seemed like a lot of work, which is really saying something for those of you who know me.

Let me tell you right now, this is the only ravioli recipe I plan to make for the rest of my life. Worth peeling those tomatoes for!!!

Ricotta Ravioli with Tomato Confit
(Ravioli di ricotta con conserva di pomodoro estivo)
Serves 4-6

1 batch Wet Egg Pasta (below)
6 Italian basil sprigs
6 summer savory of thyme sprigs
2 bay leaves
10-15 Early Girl tomatoes or 40 cherry tomatoes, concassé (peeled) but kept whole
4 cups extra virgin olive oil
2 pounds fresh sheep's milk ricotta
1 1/2 oz Grana Padano, grated (about 2/3 cup)
Freshly ground black pepper, to taste
Freshly ground nutmeg, to taste

Make the pasta dough.

Preheat the over to 250º.

Prepare the tomato concassé:

Put the herbs in a small high sided baking dish and place the tomatoes on top of the bed of herbs. The tomatoes should be tightly packed. Season them with salt and set aside for 20 minutes to allow the salt to be absorbed.

After 20 munites cover the tomatoes with the olive oil and bake for 2 1/2 to 3 hours or until the tomatoes are very soft and tender. Make sure the tomatoes are fully submerged in oil at all times or they can bey out or burn. Add more oil if necessary.

When the pasta dough has rested, prepare the ravioli:

In a medium bowl, combine the ricotta and Grana. Adjust the seasoning with salt, pepper, and nutmeg.

Dot a sheet of pasta with 1 tablespoon-sized portions of the filling, spread evenly every 1/2 inch. Brush the sheets in between the filling with water. Top with another sheet of pasta to cover the filling. Starting at the bottom edge, use your thumb and forefinger to gently pinch out the air moving systematically from left to right working in rows.

Using a fluted edged cutter, cut the ravioli into squares.

Place ravioli on a floured, rimmed baking sheet. Place a clean dish towel on top of the pasta to prevent it from drying.

When the tomatoes are meltingly tender, bring a large pot of cold water to a boil.

Drop the ravioli into boiling salted water and cook, stirring frequently, until the pasta is al dente. Drain the ravioli and transfer them to a bowl. Toss them with 1/4 cups of the tomato conserve oil. Spoon the tomatoes over the ravioli, pressing down on the tomatoes slightly until they release their juices, and drizzle with a little more conserve oil if you like. Serve immediately.

Note: Use the leftover oil (you'll have lots) for a new batch of tomatoes or in everyday cooking to make any soffritto. The tomato oil adds a delicious subtle herb and tomato background in any dish.

Tip on peeling tomatoes:

Bring a pot of water to a boil. Score the bottoms of the tomatoes with an x and core them. Lower a few tomatoes at a time into boiling water. Let the tomatoes cook just long enough for the skins to loosen or blister (about 15-20 seconds or less). Remove them and transfer to an ice-water bath. The skins will now peel off easily with your fingers or a pairing knife.

Wet Egg Pasta:
1 lb. all purpose flour (00)
4 eggs
1/2 teaspoon salt

Weigh the ingredients and sift the flour.

Make a well in the flour. Whisk the eggs in a bowl with the salt and then add the eggs to the well. Gradually incorporate the flour into the liquid by pulling the flour from the sides of the well with a fork and mixing it into the liquid using a circular motion. When the liquid is fully incorporated, keep mixing until the dough forms into a shaggy mass and starts to come together. Form the dough into a ball and knead for about 8 to 10 minutes until is has a uniform color and springs back to the touch. Divide the ball into two equal pieces, roll into balls and wrap them in plastic. Let the pasta dough rest for at least 1 hour to hydrate the dough.