Pine Nut and Ricotta Ravioli with Roasted Tomato Sauce

So a few weekends ago I felt inspired to make fresh ravioli. Scott was coming over for dinner and I knew he would appreciate fresh pasta.

Believe it or not it was a lot quicker and easier than you might think. And so, so satisfying.

See my post from 8 March 2009 for how to make the fresh pasta.

Ingredients (serves 3)

3 eggs
1 3/4 cups plain flour ('00' strong flour is best - this is now available from the supermarket)

1 1/2 cups fresh ricotta

3 tablespoons toasted pine nuts

1/4 cup fresh basil finely chopped

1 egg

1/2 - 1 cup fresh breadcrumbs

6 tomatoes halved

6 cloves garlic peeled but left whole

1 teaspoon dried oregano

1 teaspoon dried basil

Olive oil to drizzle

Salt and pepper

Dash red wine vinegar

Freshly chopped basil (extra) to serve

Parmesan cheese to serve

Method

For the fresh pasta, please see my post from 8 March 2009 for Roasted Red Onion and Garlic Ravioli.

To make the filling, combine all ingredients (except the breadcrumbs) in a bowl and mix to combine. Add breadcrumbs until a creamy, but not to soft, consistency is reached.

Preheat the oven to 180 degrees. Place the tomatoes, garlic, dried basil and oregano and olive oil in a roasting dish and roast tomatoes for 40-50 minutes until soft. Process tomato mixture in the food processor. Just before serving, heat tomato mixture in a saucepan and season with salt and pepper and a dash of red wine vinegar. Stir through extra basil.

Cook ravioli and serve topped with tomato sauce and parmesan cheese.