Esse di Raveo with Tomato Basil Sauce

Ingredients

• For the pasta: For the pasta:
• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 200g (7 oz) fresh spinach, cooked and squeezed dry 200g (7 oz) fresh spinach, cooked and squeezed dry
• 200g (7 oz) ricotta cheese 200g (7 oz) ricotta cheese
• 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the tomato basil sauce: For the tomato basil sauce:
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste Salt and pepper to taste
• For garnish: For garnish:
• Grated Parmesan cheese Grated Parmesan cheese
• Fresh basil leaves Fresh basil leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 42g, 4g
• Protein: 16g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling. In a bowl, mix together the cooked spinach, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper until well combined. Set aside.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into diamond shapes, approximately 5 cm (2 inches) wide.
4. 4.
   Place a small spoonful of the filling in the center of each diamond-shaped pasta. Fold the pasta in half to form a triangle, then bring the two corners together and press to seal, creating the "S" shape. Repeat with the remaining dough and filling.
5. 5.
   In a large pot of salted boiling water, cook the pasta for about 3-4 minutes until al dente. Drain and set aside.
6. 6.
   To prepare the tomato basil sauce, heat the olive oil in a saucepan over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant. Pour in the crushed tomatoes and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally. Stir in the chopped basil leaves just before serving.
7. 7.
   Serve the cooked Esse di Raveo pasta with the tomato basil sauce. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Spinach — Make sure to cook the spinach until wilted and then squeeze out any excess moisture to prevent the filling from becoming watery.
• Pasta dough — Resting the dough allows the gluten to relax, making it easier to roll out and shape the pasta.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough with a rolling pin. Just make sure to roll it as thin as possible.
• For a richer flavor, you can add a handful of grated Parmesan cheese to the tomato basil sauce.
• If you prefer a spicier sauce, increase the amount of red pepper flakes.

Serving advice

Serve the Esse di Raveo pasta hot, topped with grated Parmesan cheese and fresh basil leaves. Pair it with a side salad or garlic bread for a complete meal.

Presentation advice

Arrange the Esse di Raveo pasta on a plate in a visually appealing manner, showcasing the unique "S" shape. Drizzle the tomato basil sauce over the pasta and garnish with fresh basil leaves for a pop of color.