Ingredients

2 people

For the ravioli dough:
200 g Flour
1 Egg
100 g Mutti Double Concentrated Tomato Paste
2 Spoons Water
For the Filling:
80 g Ricotta
2 Spoons Parmesan
1 Spoon Mascarpone
30 g Emmenthal
30 g Provola or mozzarella cheese
20 g Walnuts
Salt and black pepper to taste
For the sauce:
Thyme
100 g Porcini mushrooms
30 g Butter
A few walnuts

Made with

Double Concentrated Tomato Paste

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Method

1

Put the flour on a flat surface. Make a well in the center and add the egg, tomato paste and two spoons of water.
2

Use a fork to gradually incorporate the flour into the egg and tomato paste, until a rough dough forms.
3

Knead the dough on the surface until smooth, about 5 minutes.
4

Wrap the dough in plastic wrap or cover it with a bowl and let it rest for 30 minutes.
5

In a saucepan, heat the butter over medium heat until melted. Add the thyme, the chpped mushrooms, salt and papper and leave to cook for a few minutes.
6

Prepare the filling by mixing in a bowl the ricotta cheese, mascarpone, and the rest of the cheeses along with salt and pepper, adding some chopped walnuts at the end.
7

Roll out the pasta and half a spoon of the filling onto the pasta, wetting the edges around the filling using a brush and covering with another pasta sheet. Seal the ravioli using your fingers to squeeze out any extra air and cut into heart shapes using a ravioli cutter.
8

Roll out the ravioli dough on a floured surface until thin.
9

Prepare the ravioli by placing a small spoonful of the cheese mixture at intervals onto the half pasta sheet.
10

Brush the edges of the dough around the filling with water and cover by folding the rest of the pasta sheet, pressing the edges together to seal. Make sure to squeeze out any extra air.
11

Cut out the ravioli in a heart shape with a ravioli cutter or with a heart-shaped cookie cutter.
12

Cook the ravioli in salted water for about 3/5 mins until they float to the surface (the thinner the pasta is, the less time it will need to cook). Remove them from the water and add them to the sauce with the porcini mushrooms.
13

Serve the ravioli immediately, garnished with a few sprigs of thyme, chopped walnuts, and extra parmesan cheese if desired.

Perfect ravioli for a Valentine's Day dinner

In this version of ravioli, made special by adding Mutti Double Concentrated Tomato Paste to the dough, the filling is made with a mix of cheeses and walnuts.

Name: Tomato ravioli with porcini mushrooms
Prep time: 1 h
Cook time: 20 min
Total time: 2 h
Yield: 2 people
Ingredients: 200 g Flour; 1 Egg; 100 g Mutti Double Concentrated Tomato Paste; 2 Spoons Water; 80 g Ricotta; 2 Spoons Parmesan; 1 Spoon Mascarpone; 30 g Emmenthal; 30 g Provola or mozzarella cheese; 20 g Walnuts; Salt and black pepper to taste; Thyme; 100 g Porcini mushrooms; 30 g Butter; A few walnuts

Being both red and heart-shaped makes them the perfect dish to prepare on Valentine’s Day. They are nutritious and packed with flavour.

Tips and tricks to prepare the best ravioli

The trick to the best ravioli is selecting the proper ingredients and paying attention to certain steps in the preparation process.

Fresh ingredients: Use fresh and high-quality ingredients to ensure the best flavor and texture.
Proper pasta dough: Make sure the pasta dough is smooth, soft and pliable. You can add extra flavor and color to the dough by adding Mutti Double Concentrated Tomato Paste.
Roll the dough thinly: Roll the pasta dough out as thinly as possible to ensure the filling is not overpowering.
Proper filling amount: Be careful not to overstuff the ravioli, as it can result in burst filling during cooking.
Seal the edges well: Make sure the edges of the ravioli are well sealed to prevent the filling from leaking out during cooking.
Have fun experimenting with different ravioli shapes.
Cook the ravioli gently: Cook the ravioli in boiling salted water until they float to the surface, then simmer gently for an additional minute or two.
Serve immediately: Ravioli are best served immediately after cooking, as they tend to become softer and less firm as they sit.
Experiment with fillings: Try different fillings and flavor combinations to create your own unique and delicious ravioli.
You can keep your home-made ravioli in the fridge for 2-3 days or in the freezer for 2 months. Put them in a plastic food bag to make sure they don’t dry out too much.