Does anyone have a good recipe for tomato and mozzerella ravioli?
Ingredients For the pasta 100g/3½oz ’00’ flour, plus extra for dusting (available in most supermarkets and in Italian speciality stores) 4 free-range egg yolks 25g/1oz fine semolina, plus extra for dusting 1 tbsp olive oil pinch salt about 2-3 tsp ice cold water 1 whole free-range egg, lightly beaten For the ravioli filling knob of unsalted butter 2 baby leeks, finely chopped pinch salt 125g/4½oz smoked mozzarella cheese 1 free-range egg white, lightly beaten salt and freshly ground black pepper For the tomato sauce dash olive oil 1 finger-sized red chilli, seeds removed 1 garlic clove, finely chopped 450g/1lb sweet cherry tomatoes 2 tsp sugar 500ml/18fl oz chicken stock or vegetable stock ½ tsp salt For the basil cream 500ml/18fl oz chicken stock 300ml/10½fl oz double cream 2 large bunches basil Method 1. For the pasta, place the flour, eggs, semolina, olive oil and a pinch of salt in a food processor. Blend until the mixture resembles breadcrumbs. Turn the motor on full and trickle i
