How to Make the Sauce and Cooke the Ravioli

Hi I’m Davide Megna and I’m with Amci Miei Restaurante in Rockville, Maryland and we’re making a ravioli today and today we’re going to prepare the sauce for our shrimp and porcini mushroom ravioli, it’s going to be a fresh tomato sauce. We’re going to start with hot pan and extra virgin olive oil and we’re going to put a whole clove of garlic and slightly smashed so that after it’s cooked, we can actually take that off. I prepared the fresh tomatoes, I fillet them first. I actually peel them took the seeds out and made some nice fillet.

In order to peel the tomatoes in a very easy way you may want to boil them for about 20 seconds and that way the skin will remove very, very easily. So we’re now letting the garlic get nice and gold color. We remove it so we’ll flavor the oil but we’re not going to live any piece of them.

We’re cooking the tomatoes very, very briefly, adding some salt and pepper and I’m going to add a little bit of fresh thyme again just like it into the filling and a tomato that I prove very, very briefly so they will live in charge all the natural flavor of the fresh tomato in order to make a little bit of a sauce we’re going to just add a little bit of the water from the pot where we’re cooking the ravioli.

Okay our sauce is ready and that’s how you make the fresh tomato sauce for our porcini mushroom and shrimp ravioli today. So now we’re going to cook our ravioli today in a salted boiling water, we’re cooking our ravioli for about a couple of minutes since this is a fresh made dough, it cooks very, very quickly.

We are almost ready and I’m going to fill the dough and it’s almost ready. The edges of the ravioli are the one that take the longest time to cook because obviously they’re doubled and there are two layers together so the center of the ravioli is going to cook actually quicker, the center of the dough but the edges that one that need the longer time to be cooked. So if the edges are soft you’re ravioli are ready and also it depend on how thick you made them so that’s why its very important to make a very thin fine dough.

So now the ravioli are cooked and I’m going to pour them into our pot and into our pan and sauté them with the fresh tomato sauce, we going to add a little bit of water from the cooking water of the pasta and then I reduce it the way we going to flavor the ravioli as much as possible and now we going to reduce the sauce a little bit and we going to add a little bit of Italian parsley. Chopped Italian parsley, so now the raviolis are ready and that’s how you make, you cook your ravioli in your sauce and we are getting ready to serve them.


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