Main · Season 8

Ricotta and Pork Ravioli with Tomato Sauce

Name: Ricotta and Pork Ravioli with Tomato Sauce
Yield: 4
Ingredients: 4 cloves garlic; 700g tomatoes, skins removed, seeded and diced; 1/2 cup basil leaves, finely chopped; 2 sprigs thyme; 1/3 cup verjuice; 1 tbsp sugar; salt and pepper, to taste; 2 tbsp oil; 60g pancetta, cut into thin strips; 1 cup ‘00’ flour; 1 egg; 1 egg yolk; pinch of salt; 20ml oil; 125g pork mince; salt and pepper, to taste; 2 1/2 tbsp verjuice; 200g ricotta, plus extra for garnish; 10 basil leaves, finely chopped; chopped basil leaves and picked thyme leaves

Brett Carter

Contestant · 05 Jun 2016

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Tomato Sauce

4cloves garlic

700gtomatoes, skins removed, seeded and diced

1/2 cupbasil leaves, finely chopped

2 sprigsthyme

1/3 cupverjuice

1 tbspsugar

salt and pepper, to taste

2 tbspoil

60gpancetta, cut into thin strips

Pasta Dough

1 cup‘00’ flour

1egg

1egg yolk

pinch of salt

Ricotta and Pork Filling

20mloil

125gpork mince

salt and pepper, to taste

2 1/2 tbspverjuice

200gricotta, plus extra for garnish

10basil leaves, finely chopped

To serve

chopped basil leaves and picked thyme leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsPorkFlourBasilGarlicThymePancettaTomatoRicottaVerjuiceAdult SupervisionLunchAutumn

Recipe by Brett Carter, Season 8. Originally published by Network 10 on 05 Jun 2016.

Original on 10 Play ↗