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Bobby Flay’s Ricotta and Black Olive Ravioli with Roasted Red Pepper Tomato Sauce Recipe
Bobby Flay’s Ricotta and Black Olive Ravioli with Roasted Red Pepper Tomato Sauce Recipe-July 2024
Jul 17, 2025 11:02 PM

  

Ingredients

serves 4 to 6

  

Pasta Dough

5 cups all-purpose flour, plus more for dusting

  1 1/2 teaspoons kosher salt

  5 large eggs

  2 large egg yolks

  1 tablespoon extra virgin olive oil, plus more for brushing

  

Black Olive Tapenade

1 cup black Niçoise olives, pitted

  2 tablespoons pine nuts

  3 cloves garlic, chopped

  1 tablespoon brined capers, drained

  2 anchovy fillets in oil, patted dry

  1 teaspoon grated lemon zest

  1/4 cup extra virgin olive oil

  Kosher salt and freshly ground black pepper

  

Cheese Filling

1 1/2 cups fresh ricotta cheese

  1/4 cup fresh goat cheese

  1/4 cup grated Pecorino Romano cheese

  1 large egg, lightly beaten

  1/4 cup finely chopped fresh basil leaves

  1 tablespoon chopped fresh thyme leaves

  Kosher salt and freshly ground black pepper

  Roasted Red Pepper Tomato Sauce (see page 140), for serving

  Grated Pecorino Romano cheese, for garnish

  

Step 1

To make the dough, combine the flour and salt in a mixer fitted with the dough hook attachment, mixing on low speed. Add the eggs and egg yolks, one at a time, and after all have been added, mix for 1 minute. Add the 1 tablespoon oil and mix until a smooth dough is formed. If the dough seems too dry, add 1 tablespoon water; if it is too wet, add a little more flour. Remove the dough from the bowl and knead on a lightly floured work surface until elastic and smooth, 8 to 10 minutes. Form the dough into a ball and flatten slightly. Brush the top with olive oil, wrap in plastic wrap, and let rest on the counter for at least 30 minutes.

  

Step 2

To make the tapenade, combine the olives, pine nuts, garlic, capers, anchovies, and lemon zest in a food processor and coarsely chop. With the motor running, slowly add the oil and process to a smooth paste; season with salt and pepper.

  

Step 3

To make the cheese filling, combine the cheeses, egg, herbs, and 1/4 cup of the tapenade in a medium bowl. Season to taste with salt and pepper.

  

Step 4

Cut the ball of dough into 4 pieces and wrap the ones that you aren’t using in plastic wrap. Press a ball of dough into a rectangle on a lightly floured surface, and roll it a few times through a pasta machine set at the widest setting. Reduce the setting and run it through a few more times, until it is about 1/8-inch thick. Place on a floured surface and keep covered. Repeat with the remaining dough.

  

Step 5

Lay a sheet of pasta dough on a lightly floured work surface, and distribute heaping teaspoons of the filling on it, spacing them at least 2 inches apart. Use your fingertip or a brush to moisten the edges of the pasta sheet with egg wash. Carefully place a second sheet of pasta dough on top of the first, and press with your fingertips to separate the rows of filling. Repeat with the remaining dough and filling. Using a ravioli cutter or a pastry wheel, cut straight lines to form the ravioli squares. Press the edges closed with your fingertips to seal well.

  

Step 6

Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain, and serve immediately, topped with the red pepper–tomato sauce and grated cheese.

  Bobby Flay's Throwdown!

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