Ravioli with tomato and mozzarella filling, basil pesto and balsamic vinegar

Ingredients for 4 servings:

• 200 g flour, for the dough
• 100 g semolina (durum wheat semolina)
• 3 eggs
• 2 egg yolks
• 8 tomatoes
• 375 g mozzarella
• ½ tbsp tomato paste
• 1 pot of basil
• 1 clove(s) garlic
• 3 tbsp Parmesan
• olive oil
• 1 tsp pine nuts
• 1 tsp almond(s)
• 20 cherry tomatoes
• breadcrumbs
• Balsamic vinegar, Crema all’ Aceto
• Flour, for working
• Salt
• pepper
• Sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

For the pasta dough, mix the flour and durum wheat semolina, make a small well, and add the 3 eggs, a little salt (about 1/2 tsp), and 1 tsp olive oil. Gradually mix in the flour and durum wheat semolina and form a dough. Wrap in cling film and let rest for at least 30 minutes. In the meantime, for the basil pesto, pick and wash the basil leaves. Lightly brown the almonds and pine nuts in a non-stick pan. Grate the Parmesan cheese. Mix with the other ingredients, olive oil (depending on the desired consistency), and garlic to make a pesto (using a mortar or a hand blender). For the ravioli filling, peel and seed the tomatoes, and chop them into large pieces. Cut 250g of mozzarella into small pieces and puree with the tomato pieces. Season to taste with salt, pepper, tomato paste, and a little sugar. Pour into a very fine sieve and strain with a ladle until the mixture contains almost no water. If necessary, mix in some breadcrumbs until the mixture is relatively dry. Season again to taste. Roll out the pasta dough flat (approx. speed 7 of 9 on the pasta machine), flouring it frequently. Using a cutter (perhaps a glass), cut out 5-6 cm circles. Meanwhile, bring the pasta water to a boil. Brush half of the outer edges of the pasta circles with egg yolk and place 1/2-1 teaspoon of the tomato-mozzarella mixture in the center of each. Fold the dough over and press the edges together with your fingertips. Season the boiling water well with salt and add the ravioli. Bring the water back to a boil and cook the ravioli for about 3 1/2-4 minutes. Drain, rinse, and let drain. Place the ravioli in a deep plate and serve with the remaining torn mozzarella, cherry tomatoes, basil leaves, pesto and crema all’aceto balsamico.