Well, recipes don’t get much simpler than this, but they don’t get much better tasting than this either. The essential pairing of tomato and pasta, a marriage made in that country that might as well be known as heaven, is one of the worlds simpler miracles. Fresh, silky pasta crafted from nothing but flour & eggs requires—nay, deserves— nothing more complicated than a quick reduction of the red summer berry, bussed by a smack of butter. Ricotta brings the two heavenly ingredients back to earth with a soft, creamy landing. Mangia!
Ravioli al Pomodoro e Burro
1 pound ricotta
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons butter
2 ounces yellow onion, diced fine (about 1/3 cup)
1 28-ounce can tomatoes, pureed
1 recipe egg pasta
Parmesan cheese, finely grated
Whisk together ricotta, egg, basil, salt, & pepper; set aside.
In saucepan, slowly sauté onion in butter over medium low heat until soft, about 15 minutes. Add tomatoes and simmer until thickened, about 30 minutes.
Roll out pasta, fill with ricotta mix and cut as ravioli. If you need a good tool for the cutting try this.
Boil in salted water until done; toss with tomato sauce and serve with parmesan cheese.