Bobby Flay’s Ricotta and Black Olive Ravioli with Roasted Red Pepper Tomato Sauce
Recipe information
Yield
serves 4 to 6
Ingredients
Pasta Dough
Black Olive Tapenade
Cheese Filling
Preparation
Step 1
To make the dough, combine the flour and salt in a mixer fitted with the dough hook attachment, mixing on low speed. Add the eggs and egg yolks, one at a time, and after all have been added, mix for 1 minute. Add the 1 tablespoon oil and mix until a smooth dough is formed. If the dough seems too dry, add 1 tablespoon water; if it is too wet, add a little more flour. Remove the dough from the bowl and knead on a lightly floured work surface until elastic and smooth, 8 to 10 minutes. Form the dough into a ball and flatten slightly. Brush the top with olive oil, wrap in plastic wrap, and let rest on the counter for at least 30 minutes.
Step 2
To make the tapenade, combine the olives, pine nuts, garlic, capers, anchovies, and lemon zest in a food processor and coarsely chop. With the motor running, slowly add the oil and process to a smooth paste; season with salt and pepper.
Step 3
To make the cheese filling, combine the cheeses, egg, herbs, and 1/4 cup of the tapenade in a medium bowl. Season to taste with salt and pepper.
Step 4
Cut the ball of dough into 4 pieces and wrap the ones that you aren’t using in plastic wrap. Press a ball of dough into a rectangle on a lightly floured surface, and roll it a few times through a pasta machine set at the widest setting. Reduce the setting and run it through a few more times, until it is about 1/8-inch thick. Place on a floured surface and keep covered. Repeat with the remaining dough.
Step 5
Lay a sheet of pasta dough on a lightly floured work surface, and distribute heaping teaspoons of the filling on it, spacing them at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with egg wash. Carefully place a second sheet of pasta dough on top of the first, and press with your fingertips to separate the rows of filling. Repeat with the remaining dough and filling. Using a ravioli cutter or a pastry wheel, cut straight lines to form the ravioli squares. Press the edges closed with your fingertips to seal well.
Step 6
Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, and serve immediately, topped with the red pepper–tomato sauce and grated cheese.
