for 4 person

Onions

1 tbsp	olive oil
2	red onions, cut into thin slices
½ tsp	salt

Filling

250 g	ricotta
50 g	dark sultanas, finely chopped
¼ tsp	salt
a little	pepper

To shape

4	rolls of pasta dough (each approx. 120 g)

Ravioli

salted water, boiling

Chilli peppers

1 tbsp	olive oil
2	red chilli peppers, deseeded, cut into rings
2 tbsp	pine nuts
1 tbsp	dark sultana
	salt and pepper to taste

To serve

50 g	Pecorino romano, finely grated

How it's done

Onions

Heat the oil in a non-stick frying pan. Add the onions, season with salt, sauté for approx. 20 mins. until soft, stirring occasionally. Remove, allow to cool slightly.

Filling

Place the onions in a bowl with the ricotta and all the other ingredients up to and including the pepper, mix, divide into 4 equal portions.

To shape

Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using a smooth oval cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.

Ravioli

Preheat the oven to 60 °C, warm the platter and plates. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well and keep warm. Set aside 100 ml of the pasta water.

Chilli peppers

Heat the oil in a non-stick frying pan. Add the chilli peppers, sauté for approx. 2 mins. Add the pine nuts and sultanas along with the ravioli and the reserved pasta water, heat through, season.

To serve

Serve the ravioli on the warm plates, sprinkle with the pecorino.

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