101RECIPES: Coffee ravioli with ricotta and confit cherry tomatoes

Today, we offer you a very special and original recipe that will help you make a great impression with your guests. We are talking about coffee ravioli with ricotta cheese and confit cherry tomatoes, perfect for 4 people. This dish combines the strong and intense taste of coffee with the sweetness of ricotta cheese and the freshness of confit cherry tomatoes, creating a truly amazing contrast of flavours. Are you ready to try this recipe and become a real chef? Let’s get started!

Coffee ravioli with ricotta and confit cherry tomatoes

Ingredients:

  • 400 g of flour
  • 4 eggs
  • 1 pinch of salt
  • 2 cups of ristretto coffee
  • 400 g of ricotta cheese
  • 100 g grated parmesan cheese
  • 300 g of cherry tomatoes
  • Salt, pepper, garlic, oregano and oil to taste

Preparation

To begin, take the flour and pour it onto your work surface. Make a well in the centre and pour the eggs, salt and ristretto coffee into it. Start mixing the ingredients with a fork, then add the flour a little at a time until you get a smooth, homogenous dough. Tip: If the dough turns out to be too stiff and not very elastic, add some warm water to make it softer so that it can be rolled out with a rolling pin or pasta machine. On the other hand, if it turns out too sticky, you can add the flour that you set aside as you go.

Transfer the dough to a lightly floured surface and continue kneading for a few minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Meanwhile, focus on preparing the filling. To prepare the confit cherry tomatoes, wash, dry and cut them in half. Arrange them on a baking sheet covered with baking paper, sprinkle them with salt, finely chopped garlic and oregano and drizzle them with a little oil. Bake in a preheated oven at 200°C for 30 minutes. Once ready, blend half of the cherry tomatoes, along with their cooking juices, until smooth and homogenous. Now, take the ricotta cheese and mix it with a little salt and pepper, until you get a creamy and uniform mixture. Also add the chopped confit cherry tomatoes and mix well. Set aside a few confit tomatoes to garnish the ravioli.

When the dough is well rested, divide it into 4 loaves and roll the loaves out with a rolling pin on a floured surface until they are rectangular and about 1 mm thick. While you’re working on one, keep the others wrapped in plastic wrap so they don’t dry out. At this point, it is time to stuff the ravioli. Make small mounds of filling – you can use a piping bag or a teaspoon – and place them on two of the four sheets about 3 cm apart. Close the ravioli by placing the empty sheets over the ones with filling on them and seal the edges tightly.

Using a serrated pastry cutter wheel, cut out ravioli about 4×4 cm in size and arrange them on a tray lightly floured with remilled semolina.
Cook the ravioli in plenty of boiling salted water until they float to the surface. Drain them and season them with the confit cherry tomato sauce and the cherry tomatoes left aside. That’s it! Your coffee ravioli dish with ricotta and confit cherry tomatoes is ready to serve and impress your guests! Enjoy!

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