Ravioli Al Formaggio Con Salsa Madre

Step 1

Mound semolina on work surface and form a well in the centre.Add eggs and olive oil into the well. Using a fork or your fingertips, combine semolina with the eggs and olive oil.When the dough starts to come together and looks shaggy, start kneading. Knead dough until smooth and elastic, about 5 - 10 minutes.If dough feels dry, add 1 - 2 tbsp water.Wrap dough in plastic wrap and let rest for 30 minutes.

Step 2

In food processor, combine ricotta, gorgonzola, parmesan, egg yolk, parsley, nutmeg, salt, pepper, and Knorr Chicken Powder.Pulse until filling is smooth.

Step 3

Make a small incision into each tomato with the tip of a paring knife.Add 2 tbsp olive oil to skillet over medium heat.Add garlic and cook until soft and lightly golden, about 2 minutes.Add tomatoes and three-cheese filling. Let sauce cook until tomatoes burst and start to evaporate, about 10 minutes.Finish sauce with basil and season with salt and pepper.

Step 4

Cut dough into 4 pieces.Cover unused dough in plastic wrap to prevent it from drying out.Using a pasta machine, form the dough into ravioli.Transfer ravioli to baking sheet lined with parchment paper and dust with a little semolina so they don’t stick. Repeat with remaining pasta sheets.Bring large pot of water to a boil. Generously salt.Add ravioli and cook until pasta is "al dente", about 3 to 4 minutes.Drain ravioli gently.

Step 5

Transfer ravioli to platter. Pour Madre sauce over.Serve with grated parmesan, and drizzle of extra olive oil.