Ravioli with Gorgonzola Filling, Served with Simple Tomato Sauce

Put the flour together with the salt in a bowl, make a hollow in the middle and beat the eggs into it. Now add a tiny sip of water and mix in a circular motion with a fork.

I really add the water here in sips, how much depends on the size of the egg, so I don't give any details about the amount here. Now start kneading with your hands, possibly still adding a sip of water. Knead the dough vigorously.

When the dough no longer sticks to your fingers and the bowl, remove it from the bowl and continue to knead vigorously with both hands on the worktop. The dough should be nice and smooth and silky and if you make a dent in it with your finger, it should come back very slowly. Wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.

Put the gorgonzola in a bowl and mash it well with a fork, grate the two cloves of garlic and add the lime zest and egg yolk and mix everything well with a fork.

Now add the ricotta and work with a fork to a homogeneous mass, season with salt and pepper and then covered in the refrigerator for at least an hour.

Heat some olive oil in a saucepan and sweat the onions, garlic and chilli in it, then add the tomato paste and vanilla sugar and roast for a few minutes.

I usually add a scraped-out vanilla pod to tomato sauces. Unfortunately I didn't have one today. But tomatoes always need some sugar anyway, so I took my homemade vanilla sugar. Vanilla makes the sauce soft and full-bodied.

Then deglaze everything with the orange juice and add the pureed tomatoes. Now add the thyme and bay leaf, bring to the boil once and then set the temperature to the lowest level, season with salt and pepper and let simmer for at least 2 hours (for a total of 5 hours).

Roll out the ravioli dough with the help of the pasta machine into a very thin dough, you should be able to read the newspaper through the dough. Using a circular cutter, cut out ravioli and use a teaspoon to place the filling in the center of the circles.

Now fold the dough circles over the filling in a semicircle, press the edges well with your fingers and make sure that you push the air out of the ravioli. Seal the ravioli tightly with the prongs of a fork.

Bring enough salted water to the boil in a large saucepan and cook the ravioli al dente in it, this takes about 4 - 6 minutes, depending on the thickness of the dough. Add about a ladle of pasta water to the tomato sauce and add the orange zest.

Then take the ravioli out of the cooking water with a slotted spoon, drain a little, place on a pasa plate and pour a little sauce over it and serve.