Recipe for home made zucchini and roast tomato ravioli

Making pasta from scratch is therapeutic. It creates an almost hypnotic rhythm that I find relaxing. The anticipation of the soft silky home made pasta filled with a glorious center is anticipated during the entire process. Ravioli is much quicker than making regular pasta if you follow these traditional steps that I learned at cooking school in Italy a few years ago. Collecting a never ending stream of tomatoes, zucchini and basil has had me craving real pasta.

If you are yet to try making your own pasta I encourage you to give it a go. This recipe is not difficult. Don’t be intimidated by the lengthy instructions. I have attempted to make the steps as clear as possible in the instructions. This recipe is so simple that Mr Fresh can make it. This is something to take note of because I can count on one hand the number of times he has cooked for me in the last ten years! He did a beautiful job of this pasta at cooking school.

The pasta recipe is based on a recipe I have posted previously that we learned in Italy. Be sure to take a look at it here as it includes tips and images of the process to help you get it perfect, as we were taught at cooking school.

The sauce base is inspired by the glorious summer produce we are currently harvesting from our vegetable garden. You can use your imagination to fill your ravioli with any ingredients you wish. You will see from the previous recipe that I use pumpkin.

This is my summer recipe for handmade zucchini and carrot filled ravioli served with a garlic tomato baked sauce.

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How to make ravioli from common summer vegetable garden ingredients

Prep Time

40 mins

Cook Time

25 mins

Total Time

1 hrs 5 mins

 

A summer garden inspired ravioli filled with zucchini and served with a baked garlic and tomato sauce.

Course: Main

Cuisine: Italian

Servings: 26 ravioli

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

Filling

• 1 small carrot peeled and grated
• 1/2 zucchini peeled and grated
• 2 tablespoons light ricotta
• pinch salt
• handful fresh basil leaves finely chopped or torn

Sauce

• 400 grams garden tomatoes if they are larger than a cherry tomato slice in half
• drizzle olive oil
• pinch salt generous
• 6 cloves garlic roughly chopped

Ravioli

• 3 cups of OO flour
• 2 eggs
• 1/2 cup water
• 2 tablespoons olive oil
• 2 pinches of salt

To Serve

• 1/2 zucchini sliced and grilled in pan. This is the other half of the zucchini used in the filling
• handful leaves fresh basil leaves torn
• salt and freshly ground pepper to serve
• freshly shaved parmesan cheese

Instructions

1. Combine the filling ingredients first and set aside
2. Set the oven to heat to 160 degrees celcius.
3. Add the tomatoes and garlic to a baking pan and drizzle with olive oil and add a generous pinch of salt.
4. Place the baking tray filled with tomatoes into the pre-heated oven and bake for 20 minutes
5. Halve the ravioli ingredients and use them to make tow separate batches. This makes it easier to handle. Each batch will make approximately 13 ravioli, depending on how thinly you roll the dough
6. Pasta Dough Instructions: Repeat twice
7. To a clean dry bench add a layer of flour
8. Add 1 cup of the flour (leaving aside the ½ cup) in a pile to the bench top
9. Create a hole in the middle of the flour and add the egg, oil and salt
10. Use a fork to work the flour from the outside edges to the middle and slowly add the water
11. Mix with the fork until you have a sticky dough
12. Use some of the flour that has been set aside to sprinkle onto of the dough and pat it down with the palm of your hand so that the surface is no longer sticky
13. Use a paddle or scraper to lift one side of the dough off the bench and over on top of the floured top you have created. (see pictures here if needed)
14. Add more flour to the sticky side you have just exposed and pat again
15. Continue lifting the edges and folding, adding flour and patting until the dough is no longer sticky
16. Add more flour to the bench as required to prevent sticking
17. Dust a rolling pin with flour and roll the dough in the direction of closest from you, away
18. Turn the dough around to face the other direction and roll it again from you away.
19. Continue until the dough is rolled thin and round (see pictures*As the dough gets thinner you will need to move it by wrapping it around the rolling pin and then rolling it off again)
20. Once the dough is thin use a pastry brush to dust off excess flour
21. Use the pastry brush to then paint half of the pastry piece with the whisked egg
22. Ravioli assembly instructions:
23. Add a teaspoon of the filling to the half of the pastry that has been brushed with egg - leaving 2 finger spaces between each one *Note the amount of filling to use will depend on the cutter size you have.
24. Fold the side of the pastry with no egg on it over top of the side with the egg and filling
25. Cut each filled space with a cutter to seal each ravioli and place onto a dish dusted with flour
26. Cooking Instructions:
27. Boil a pot of salted water. Once it is boiling, place the ravioli in batches into the rapidly boiling water until they float to the top and the pasta starts to look translucent.
28. Remove the floating ravioli with a slotted spoon and serve with the baked tomatoes. Add the additional zucchini, fresh basil and parmesan.

Recipe Notes

Ensure that you do not over-fill the ravioli. When they are cut they should not be leaking any filling, they should have sealed edges.

Have you tried making your own pasta? You will find all of my pasta recipes via the Recipe Page.

What are you making with your summer garden harvests?