Tomato. Basil. Butter. Broth. Yes, a simple and refined ode to the “sunday gravy.” Spending all day in the kitchen on Sunday is one of my all time favorite activities and a great excuse to work on a labor intensive recipe. Let’s be real, making your own ravioli is definitely labor intensive, however, the outcome is well worth the input. And what better way to treat your little ravioli babies than drenching them in a luscious sauce that only takes ten minutes to prepare from simple ingredients. It’s a match made in heaven.
The broth is neither thick nor thin, unlike tomato sauce or tomato soup, however evoking taste memories of both. Deep tomato flavor smoothed and emulsified by butter and enlightened by fresh basil. It is pure silky goodness that functions well in dressing a simple, classic ravioli but could also be enjoyed as a dip for a crusty piece of bread or a poaching medium for eggs. You’ll want to use it in every meal.
Kale, Sausage and Ricotta Ravioli in Tomato Basil Butter Broth
Michael Ruhlman’s Rich Egg Yolk Pasta Dough from Ratio:
- 10 ounces flour
- 6 ounces egg yolk
- 2 ounces egg (1 large egg)
- 1 ounce water
- 1/2 ounce olive oil
Place the flour in a mixing bowl and stir a well into the center. Add the yolks, egg, water and olive oil into the well and using your fingers begin to gradually incorporate the yolks into the flour. When the dough has formed, turn it out onto a floured surface and knead until it just comes together. Shape into a rectangle and wrap in plastic wrap. Refrigerate for at least ten minutes.
After resting, roll out until you can see through it, to a number four on a standard Kitchen Aid attachment.
For the Filling:
- 4-5 leaves Plowbreak Farm kale, chopped
- 1 link Italian style sausage
- 2 cloves garlic, minced
- 1 small shallot, minced
- zest of one lemon
- 1 teaspoon red wine vinegar
- 1/2 tsp red pepper flake
- handful Plowbreak Farm fresh oregano, minced
- 1 1/2 cup ricotta cheese
- 1/2 cup parmigiano reggiano, grated
- 1/4 cup chevre
- 2 eggs, beaten
- salt and pepper, olive oil
To prepare the filling, remove the sausage from the casing and render in a pan over medium heat until just beginning to brown. Add the shallot and garlic to the pan and when softened and translucent, stir in the kale. Add the vinegar, lemon juice and red pepper flake. Saute for 1-2 minutes longer, until the kale has softened and is bright green. Season with salt and pepper and let cool.
In a bowl, mix together the ricotta, chevre, parmigiano, oregano, lemon zest and eggs and season with salt and pepper. Stir in the cooled sausage and kale mixture and place into the refrigerator to set up for at least ten minutes.
To assemble the raviolis, add the filling along the bottom half of the dough by the teaspoon-ful about a half an inch apart from each other. Dip your fingers in a little water and run them along the edges of the pasta dough and in between the filling. Fold the top half of the dough over and press down all the edges to seal the raviolis. Using a knife or a bench scraper, trim the excess dough and cut out the raviolis. Lightly flour the raviolis and set aside on a sheet tray until ready to use. Roll and fill the remaining pasta dough.
This recipe will make more ravioli than one or two people can eat in one sitting. You can freeze them individually on a sheet tray and when frozen, transfer to a freezer bag and save for later! Just boil some water and go!
For the Tomato Basil Butter Broth:
- 3 Plowbreak Farm tomatoes, heirloom or beefsteak
- 4 cloves garlic, sliced
- 1/2 small white onion, diced
- 10-15 large Plowbreak Farm basil leaves
- 2 tablespoons butter
- juice of half of a lemon
- 1/4 cup olive oil
- salt and pepper
- parmigiano reggiano, for garnish
- Plowbreak Farm basil flowers and oregano flowers, for garnish
Give the tomatoes a rough chop and add to a food mill. Process in the food mill until all of the juice and pulp of the tomatoes has been extracted.
In a saute pan, warm the olive oil over medium heat. Add the garlic, onion and basil leaves. Let the aromatics bubble gently in the oil until softened and fragrant. Add the tomato pulp to the pan and bring to a light simmer. Season with salt. Let simmer for about 5-10 minutes to allow the flavors to meld before stirring in the butter. When melted, kill the heat and transfer mixture to the blender. Bend on high until well pureed and smooth. Pass the broth through a sieve and call it done!
To enjoy the raviolis in the broth, bring a pot of salted water to a boil. Cook the raviolis in the boiling water until the float. In a small pan, add some of the broth and warm through. Add the raviolis to the broth and toss to coat. Grate over a little fresh parmesan and top with basil and oregano flowers.