Mushroom and Ricotta Ravioli with Olive Tomato Sauce

Here are the ingredients you need for the sauce

• 2kg plum tomatoes
• 5 large carrots
• 2 spring onions
• 1 tablespoon date paste
• Pink Himalayan salt
• Extra virgin olive oil
• Olives

Here are the ingredients you need for the ravioli

• 300g flour
• 3 eggs
• Pink salt
• Roasted mushrooms
• Ricotta cheese

Method

1. 1Blend all the sauce ingredients except the olives and cook in the pressure cooker for 10 minutes
2. 2Once ready, add the olives and cook for a couple more minutes, then set aside.
3. 3Place the flour directly on the work surface and make a well in the center, like a volcano.
4. 4Add the three eggs and a pinch of salt into the center.
5. 5Mix well and knead thoroughly.
6. 6When the dough is smooth, elastic, and free of lumps, your ravioli dough is ready.
7. 7Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes to make it easier to handle.
8. 8Roll out the dough thinly with a rolling pin, cut it using a pasta cutter or mold, fill with the roasted mushrooms blended with ricotta cheese, seal the ravioli, and cook in boiling water for 3-5 minutes.
9. 9Drain and transfer to a skillet with the olive tomato sauce, tossing together for a couple of minutes.
10. 10Ready! We have our MUSHROOM AND RICOTTA RAVIOLI WITH OLIVE TOMATO SAUCE

Notes

1. 1You may need a little extra flour; the dough should be firm and easy to handle.
2. 2You can also knead the dough using a food processor