Mozzarella and Sun-dried Tomato Ravioli

Start by finely chopping the sun-dried tomatoes and mozzarella cheese. Place both into a mixing bowl and stir to combine. Add ricotta cheese to the mixture and blend thoroughly until you achieve a cohesive, creamy filling. This fragrant mixture will soon transform your ravioli into irresistible pockets of flavor.

On a large wooden board, sift your flour and create a well in the center. Crack the eggs into the well, then whisk them together gently with a fork, gradually incorporating the surrounding flour. Continue mixing until a shaggy dough forms, then knead by hand until it becomes smooth and elastic—this usually takes about 10 minutes. Shape the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest in a cool place for 30 minutes to 1 hour to relax the gluten and enhance the texture.

Use only as much flour as needed to prevent sticking. Divide the dough into sections. Take one portion and roll it out with a rolling pin or use a pasta machine until it is paper-thin. Repeat for the remaining dough, ensuring you have matching sheets.

Using a round cutter, cut out circles of dough. Place about a teaspoon of your cheese and tomato filling in the center of each. Fold the dough over the filling to form half-moon shapes, then seal the edges with a fork to ensure a tight closure. Arrange the finished ravioli on a tray dusted with semolina or fine cornmeal to prevent sticking.

Bring a large pot of water to a rolling boil. Add a generous pinch of salt and a drizzle of extra virgin olive oil. Carefully drop the ravioli into the gently boiling water, a few at a time to avoid overcrowding.

Cook the ravioli until they float to the surface and are tender but still firm to the bite—this typically takes 2-4 minutes, depending on their thickness. Remove the ravioli with a slotted spoon to drain well.

Serve immediately, perhaps with a drizzle of high-quality olive oil, a sprinkle of fresh basil, or a light tomato sauce for a truly Italian finish.