Tomato and Ricotta Ravioli Filling (Tomato and Ricotta Ravioli Filling)

Name: Tomato and Ricotta Ravioli Filling
Total time: 30 min
Yield: 5
Ingredients: For the pasta dough; 1 tablespoon of salt; 1 tablespoon of olive oil; 500g of short-cut pasta type fusilli or farfalle; For the sauce; 300g of medium, ripe tomatoes, seeds removed, cut into strips; 300g of ricotta cheese; 2 tablespoons of fresh basil or 1 tablespoon of dried basil; 2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme; 1/4 cup (60ml) of olive oil; 1 teaspoon of salt or to taste; 1/2 teaspoon of black pepper; For decorating (optional); Fresh basil leaves

1
For the pasta dough
2
1 tablespoon of salt
3
1 tablespoon of olive oil
4
500g of short-cut pasta type fusilli or farfalle
5
For the sauce
6
300g of medium, ripe tomatoes, seeds removed, cut into strips
7
300g of ricotta cheese
8
2 tablespoons of fresh basil or 1 tablespoon of dried basil
9
2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme
10
1/4 cup (60ml) of olive oil
11
1 teaspoon of salt or to taste
12
1/2 teaspoon of black pepper
13
For decorating (optional)
14
Fresh basil leaves

Ingredients

1
For the pasta dough
2
1 tablespoon of salt
3
1 tablespoon of olive oil
4
500g of short-cut pasta type fusilli or farfalle
5
For the sauce
6
300g of medium, ripe tomatoes, seeds removed, cut into strips
7
300g of ricotta cheese
8
2 tablespoons of fresh basil or 1 tablespoon of dried basil
9
2 sprigs of fresh thyme or 1/2 teaspoon of dried thyme
10
1/4 cup (60ml) of olive oil
11
1 teaspoon of salt or to taste
12
1/2 teaspoon of black pepper
13
For decorating (optional)
14
Fresh basil leaves

Directions

1
Prepare the pasta dough: in a pot, boil 5 liters of water with salt and olive oil
2
Add the pasta and cook on high heat, with the pot partially covered, for about 8 minutes or until al dente
3
Prepare the sauce: in a bowl, mix all the ingredients
4
Drain the pasta and mix with the sauce
5
If desired, decorate with fresh basil leaves
6
Serve immediately
7
585 calories per serving