John Myers
Ingredients for 4 servings:
- 2 kg tomatoes, fully ripe
- Tarragon vinegar
- Noilly Prat
- salt and pepper
- 70 g flour
- 35 g durum wheat semolina
- 1 egg(s)
- 1 egg yolk
- 1 tbsp milk
- 1 tbsp oil, neutral
- 4 tbsp olive oil
- 25 g basil leaves
- 20 g pine nuts
- 65g mozzarella
- 1 egg(s), for brushing
- 1 tomato(s), pitted, cut into fine strips
- Basil leaves for decoration
- Tomato(s), strips, for decoration
Instructions
Working time approx. 50 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 5 minutes; Total time approx. 13 hours 55 minutes
Wash the tomatoes, quarter them, remove the stems, and blend them in a blender with a little salt. Strain through a sieve (lined with a not-too-tight mesh cloth). Yields about 1 liter of juice. Caution! The juice extraction takes a good 12 hours, so make it the day before. Knead the flour, semolina, egg, egg yolk, milk, oil, and a little salt into a smooth dough, cover, and let rest for an hour. Meanwhile, finely puree the olive oil, basil leaves, pine nuts, and salt in a blender and press through a sieve. Finely dice the mozzarella, season with salt and pepper, and mix with the basil paste. Roll out the dough into two equal sheets 1 mm thick. Place small heaps of the filling evenly spaced on one sheet of dough. Brush the spaces between them with beaten egg, then place the second sheet on top. Press the edges and spaces firmly together. Use a 4 cm diameter cutter to cut out ravioli and cook in boiling salted water for about 2 minutes. Drain. Bring the tomato juice to a boil, season with salt, pepper, vinegar, and Noilly Prat. Add the ravioli to the soup and garnish with basil and tomato strips.
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