Ravioli filled with tomato and bread puree, with chili oil

Who loves fresh pasta? Alice loves it and made this recipe for us...

"This recipe was born out of a collaboration with Oleificio Fratelli Vieste, an artisanal Apulian production company that produces various types of extra virgin olive oil, single-variety or multi-variety, as well as extra virgin olive oil-based cosmetics and products preserved in oil. The first recipe I developed for them was this brioche with honey, rosemary, and extra virgin olive oil, which I recommend trying if you love soft and aromatic leavened products."

Are you ready to get your hands dirty and make the best ravioli in the world? Here's the recipe!

Recipe

Ingredients for about 60 ravioli (4 people)

for the pasta

• 100 g type 0 flour
• 100 g semolina
• 2 eggs
• 1 tablespoon extra virgin olive oil
• salt

for the filling

• 180 g stale bread
• 260 g peeled tomatoes (or about 350 g fresh tomatoes)
• 4 cloves garlic
• 4 tablespoons extra virgin olive oil
• vegetable broth to taste
• salt and pepper
• 10 basil leaves

for the dressing

• 3 tablespoons toasted pine nuts
• black olive powder
• chilli oil Oleificio Fratelli Vieste
• grated Parmesan cheese, if you like

for the pappa al pomodoro (the day before)

Break the stale bread into pieces with your hands and set aside.
In a large pot, pour the oil and peeled garlic cloves and sauté gently
for a couple of minutes. Add the peeled tomatoes and basil, season with salt and cook for about 15 minutes,
roughly breaking up the peeled tomatoes with a ladle during cooking.

Add the stale bread, cover with hot broth (don't overdo it, you can
add more later if needed) and cook for another 15 minutes or so, stirring frequently, until
the bread is completely softened. If necessary, add more broth, but without
exceeding, or the ravioli filling will remain too soft.

At the end of cooking, season with salt and pepper.
Blend while still hot, then let it cool and refrigerate until the next day.
Note: If you use fresh tomatoes instead of peeled tomatoes, choose ripe tomatoes, make a cross cut
at the base of each and blanch them for 1 minute.

Drain, peel, roughly remove the seeds and vegetable water and proceed as per the recipe (in this case you will need to
cook them a few minutes longer).

for the pasta
Mix the two flours and salt and form a well. Crack the eggs in the center, add the oil and
start kneading, first with a fork and then with your hands, on the pastry board. Knead for
a few minutes, until you get a homogeneous dough, then wrap it in plastic wrap and let it rest
30-40 minutes at room temperature.

for the black olive powder

Spread 40 g of pitted black olives on a baking tray lined with baking paper and bake at 160°C
(fan oven) for about 45 minutes. Then blend them with a food processor or, if you prefer a coarser texture,
chop them with a mezzaluna as I did.
for the ravioli

Take the pasta again, take about a third of it (leaving the rest wrapped in plastic wrap so it doesn't
dry out) and roll it out with a pasta machine (I went to the last notch) or with a rolling pin.
Cut out many squares, place a spoonful of pappa al pomodoro on half of them (I used
a pastry bag) and cover them with the remaining squares of dough, sealing the edges well
and trying to get the air out. At this point, I cut each square with a
flower-shaped pasta cutter, of course you can choose the shape you prefer, you can also leave them
square.

Once the dough is finished, boil the ravioli in plenty of salted water for 2 or 3 minutes, until
they float to the surface, then drain them and dress them with chilli oil, toasted pine nuts and
black olive powder.