Tosca di Angelo’s Buffalo Cheese Ravioli

“This dish comes back to a [traditional] Italian cuisine. It’s typical stuff –– a pasta from Italy. For sure, it must be on the menu.” he says, “Doesn’t matter, there has to be one homemade pasta you have to have.”

Tosca di Angelo’s Buffalo Cheese Ravioli

Ingredients for Buffalo Cheese Ravioli (Serves 2)

For the pasta dough:

500g	00 Flour
500g	Semolina
250g	Eggs
0.5g	Saffron Powder
50g	White Wine
150g	Water
10g	Salt

For the filling:

250g	Mozzarella di Bufala Campana
150g	Mozzarella Bafala
50g	Smoked Stracciatella
50g	Mascarpone
To taste	Olive Oil
To taste	Salt
To taste	Pepper

For the tomato coulis:

100g	Onion (sliced)
100g	Tomato (sliced)
800g	Tomato Sauce
15g	Garlic (sliced)
30g	Shallot (sliced)
1g	Oregano Powder
60g	Olive Oil
To taste	Sugar
To taste	Salt
To taste	Pepper

Preparation

1. To make pasta dough: 
   1. Pour flour on a clean surface and make a nest. Crack eggs into the next and mix.
   2. Knead until soft. 
   3. Let pasta dough rest. 
2. To make filling:
   1. Combine ingredients for filling and blitz in food processor. Pulse until roughly combined. (This step can be done by hand if that’s what you prefer)
   2. Cover the mixture and let refrigerate for an hour until filling firms up.
3. Roll out pasta sheet.
4. Cut your pasta sheet in half and lay both strips next to each other.
5. Use piping bag and carefully squeeze the filling in equal size dollops in the centre, about 5cm apart.
6. Place the other strip of pasta sheet over the top.
7. Gently press on the dough around the filling before sealing.
8. Lightly moisten the dough with hands (can use pastry brush) and press down until firmly sealed.
9. Using a ravioli cutter, press firmly on the dough around the filling.
10. Set aside and allow to refrigerate.
11. To make tomato sauce:
    1. Preheat oven to 190°C.
    2. Arrange halved tomatoes and place in a single layer facing upwards on a large roasting tin
    3. Spread crushed garlic over the tomatoes, submerging them within the garlic if possible.
    4. Sprinkle sugar, salt and pepper.
    5. Spoon tomato purée evenly over roasting tin and drizzle with olive oil.
    6. Roast in over for around 60 minutes until the tomatoes are soft with a slight char along the edges.
    7. Once cooked, scatter over chopped basil and gently crush tomatoes to thicken sauce.
12. When tomato sauce is almost ready, bring a large pot of salted water to boil
13. In a dry frying pan, toast pine nuts until brown.
14. Cook ravioli for 3 minutes, then drain the pasta
15. Pour over tomato sauce and gently toss for a thorough even coat.
16. Scatter over toasted pine nuts.
17. Garnish with sliced Parmigiana Reggiano and fresh basil leaves.

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