Authentic Tuscany comes to life in this made-from-scratch Italian pasta recipe, courtesy of Executive Chef Daniele Sera at Castello di Casole.

Fresh Pasta Dough

 

800 g white flour 00
200 g semolina flour
20 egg yolks
3 full eggs
Extra virgin olive oil
Water
Salt to taste

Mix all ingredients in a blender with a dough hook, and let rest for 2 hours.

 

Pasta Filling

 

1 kg rip red tomatoes, blanched and skin removed
200 g chopped spring onions
2 bunches of fresh basil
500 g dry country bread
Salt
Pepper
Sugar
Grated Parmesan cheese to taste
Tomato paste
Garlic

Sweat the spring onions with basil and a clove of garlic. Add chopped tomatoes and add salt, pepper, and a pinch of sugar to taste. Add the dry bread and bring to a boil until thick. Remove from stove, let cool, then add grated Parmesan to taste.

 

Candied Tomatoes

 

300 g halved cherry tomatoes, blanched and skin removed
Orange peel
Lemon peel
Thyme
Salt
Pepper
Sugar
Extra virgin olive oil

Place the tomatoes on an oven tray covered in backing sheet with the citrus peel and herbs. Top with olive oil and bake in the oven for 3 hours at 100 degrees Celsius.

 

Mozzarella Sauce

 

500 g fresh, high-quality buffalo mozzarella cheese with package water
500 g high-quality butter
2 dl single cream
2 tbsp cornstarch
Salt
Pepper

In a pan, simmer the mozzarella with the butter for 5 minutes until the cheese releases its flavor and water. Remove from the stove and drain in a separate pot. Place the mozzarella on the stove again, adding its own package water, and simmer for 10 minutes or until the cheese releases all juice. Drain again into the same pot and mix with previous liquid. Set on a hot stove and thicken with the corn starch previously diluted in water. Pass through a sieve and put aside.

 

Assembly

 

Roll the pasta and fold it over the tomato filling. Brush the ravioli edge with beaten egg to seal it property. Cook in boiling water and sauté in a pan with its own cooking water, basil, and olive oil.

On a plate, lay the hot mozzarella sauce, the ravioli on top, some candied tomatoes and fresh basil. Finally, stain with basil olive oil.