Giovanni DeRosa, Head Chef at Apex London Wall Hotel in London, gives us one of his favourite recipes from the Off The Wall Restaurant and Bar menu.
Giovanni's ravioli stuffed with ricotta and basil recipe
To make the pasta dough:
250g Italian 00 flour
3 Large eggs, beaten
Combine the flour, semolina and salt in a medium mixing bowl, make a well in the centre then add the beaten eggs. Mix by hand until the mixture starts coming together, adding 1 – 2 tablespoons of water if necessary to form a relatively stiff dough. Knead the dough briefly in the bowl, then turn it onto a lightly floured surface and continue to knead for about 4-5 minutes until very smooth and elastic. A good indication of the correct texture is when you can knead the dough with very little flour on the work surface without it sticking. Wrap with clingfilm and leave to rest in the fridge for at least 10-20 minutes, during which time you can make the filling.
To make the filling:
225g Fresh basil leaves, washed
100g Ricotta cheese
25g Freshly grated Parmesan cheese
Pinch of nutmeg
Salt and pepper
Place the chopped basil in a mixing bowl together with the cheeses, nutmeg, salt and pepper and mix well.
To assemble the ravioli:
Roll the pasta with a rolling pin to around 1cm thickness, and cut discs with a cutter around 85 cm in diameter. Using a piping bag, fill the middle of the discs with the filling, wet around the edge with water and close as half moon. To seal, press the edges with a fork.
To cook, boil the ravioli for five minutes and serve with tomato sauce or sage and butter.