![Basil Ravioli](https://cdn.statically.io/img/www.foodandwine.com/thmb/vdcLjk9fbFe9lTW0U4_iccA6smw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Basil-Ravioli-FT-recipe0619-5318e57cefa743b880903346d7c730aa.jpg)
Ingredients
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8 ounces whole-milk ricotta (about 1 cup), drained
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3 ounces mozzarella cheese, shredded (about 3/4 cup)
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1 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided
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3/4 cup chopped fresh basil, divided
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6 tablespoons plus 1/2 teaspoon kosher salt, divided
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3/4 teaspoon black pepper, divided
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1 1/2 cups loosely packed fresh basil leaves, divided
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4 quarts water, plus more for brushing
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All-purpose flour, for work surface and dusting
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3 pounds red or yellow heirloom tomatoes (about 6 medium tomatoes)
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1/3 cup extra-virgin olive oil
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Balsamic glaze (optional)
Directions
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Stir together ricotta, mozzarella, 1/2 cup Parmigiano-Reggiano, 1/4 cup chopped basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Chill until ready to use.
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Place 1 dough sheet on a well-floured surface with one long side facing you. Brush right half of dough lightly with water; arrange one-fourth of whole basil leaves on top in a single layer. Fold the dry dough half over the basil-topped dough half; press gently to adhere. Dust dough generously with flour, and cut in half crosswise.
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Set rollers of a pasta machine to setting number 4. Working with 1 basil-filled dough piece at a time, feed dough through pasta machine. Transfer to a lightly floured surface with one long side facing you; brush off excess flour. Repeat process with the second basil-filled dough piece.
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Leaving a 1-inch edge from the short side of the first dough sheet, place a teaspoon-size ball of ricotta filling 1/2 inch from the bottom of the long side. Continue placing spoonfuls of ricotta filling in 1 row, leaving 2 inches between them. Lightly brush dough around ricotta filling with water. Fold top half of dough over row of ricotta filling, and gently press dough around filling to seal. Using a fluted pasta wheel cutter or a sharp knife, cut filled dough into 2-inch square ravioli. Transfer to a lightly floured baking sheet; cover with plastic wrap, and chill until ready to use. Repeat process with second basil-filled dough piece and ricotta filling.
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Repeat steps 2 through 4 with remaining 3 dough sheets, whole basil leaves, and ricotta filling. Ravioli can be refrigerated up to 8 hours or overnight, or frozen up to 1 month.
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Working over a large bowl, grate tomatoes on the large holes of a box grater, discarding skin and stem. (If mixture is very loose, pour through a fine wire-mesh strainer into a bowl; discard excess liquid.) Add 2 tablespoons salt, remaining 1/2 cup chopped basil, and remaining 1/2 teaspoon pepper. Let stand at room temperature 15 minutes. Gradually whisk in oil.
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Bring 4 quarts water to a boil over high. Add remaining 1/4 cup salt, and stir until dissolved. Working in batches, boil ravioli until tender, about 1 minute and 30 seconds. (If cooking from frozen, boil ravioli 2 to 3 minutes.) Serve ravioli over fresh tomato sauce and sprinkled with remaining 1/2 cup Parmigiano-Reggiano. Drizzle with balsamic glaze, if desired.
Suggested Pairing
Crisp, light-bodied Italian white.