Potato Ravioli And Tomato Sauce Bake

Serves 4
Your family with definitely feel the love when you serve this ode to joy.

Ingredients

  • 240 g cake flour

  • Salt, to taste

  • 2 large eggs

  • 45 ml olive oil

  • 2 potatoes, skin on, boiled and roughly chopped

  • 300 shelled prawns, cooked and chopped

  • 15 ml fresh parsley, finely chopped

  • Zest of 1 lemon

  • Garlic salt, to taste

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1 g tin Italian chopped tomatoes

  • 30 g fresh basil

  • 60 g mozzarella, grated (optional)

Directions

  1. For the pasta dough, mix the flour and a generous pinch of salt together on a clean work surface. Make a well in the centre. Add the eggs and 10 ml of the olive oil. Using a fork, gently draw the flour in to mix with the egg until it is well incorporated and forms a dough. Knead for a few minutes, cover, and leave to rest until ready to use.

  2. Put the potatoes in a mixing bowl and add the prawns, parsley, lemon zest and season with garlic salt. Set aside.

  3. Heat the remaining oil in a saucepan and sauté the onion and garlic for a few minutes, add the tomatoes, fresh basil, and season to taste with salt. Allow to simmer for about 40 minutes. Use a hand-held blender to blitz all the ingredients together until smooth. Add a little water if the sauce is too thick.

  4. Divide the dough into 12 rounds the size of a golf ball. Roll each ball into a long 30 cm x 4 cm strip. Place one strip on a lightly floured work surface and add spoonfuls of the prawn and potato mixture, leaving a 1.5 cm border between each mound. Place another strip of pastry over the filling and press down around the filling to seal. With a cookie cutter, cut 4 cm x 4 cm ravioli, cutting between the mounds of filling. Set aside. Repeat until all the filling and pasta have been used up.

  5. Bring a large pot of salted water to the boil and cook the ravioli until done, about 8 – 10 minutes. Drain well. Preheat the oven to 180°C.

  6. Place the ravioli in an ovenproof dish, top with the tomato sauce, mozzarella (if using) and bake until the cheese has melted, about 10 minutes. Serve hot.