Salviata with Tomato and Basil Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced 1 clove garlic, minced
• Salt and pepper, to taste Salt and pepper, to taste
• For the tomato and basil sauce: For the tomato and basil sauce:
• 4 large tomatoes, peeled and diced 4 large tomatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 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): 380 kcal / 1590 KJ
• Fat (total, saturated): 14g, 7g
• Carbohydrates (total, sugars): 45g, 4g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta. 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. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
3. 3.
   In a separate bowl, prepare the filling by combining the ricotta cheese, grated Parmesan cheese, chopped basil leaves, parsley, minced garlic, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
5. 5.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into 3-inch squares.
6. 6.
7. 7.
   Place a small spoonful of the filling in the center of each square. Fold the square in half diagonally to form a triangle. Press the edges firmly to seal the filling inside.
8. 8.
9. 9.
   In a large pot of salted boiling water, cook the Salviata for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
10. 10.
11. 11.
    To prepare the tomato and basil sauce, heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the diced tomatoes, chopped basil leaves, salt, and pepper. Simmer for about 15-20 minutes, stirring occasionally, until the sauce thickens.
12. 12.
13. 13.
    Serve the cooked Salviata with the tomato and basil sauce. Garnish with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for a creamy and flavorful filling.
• Fresh basil leaves — Use fresh basil leaves for the best aroma and taste. Avoid using dried basil as it won't provide the same freshness.

Tips & Tricks

• If you don't have a pasta machine, you can roll out the dough using a rolling pin. Just make sure to roll it as thin as possible.
• To save time, you can prepare the filling and sauce in advance and refrigerate them until ready to use.
• Serve the Salviata immediately after cooking to enjoy the perfect texture of the pasta.

Serving advice

Serve the Salviata hot, accompanied by a fresh green salad and crusty Italian bread. This dish is perfect for a cozy dinner with family and friends.

Presentation advice

Arrange the Salviata on a large serving platter, drizzle the tomato and basil sauce over them, and sprinkle with grated Parmesan cheese and fresh basil leaves. The vibrant colors of the dish will make it visually appealing.