Whole Wheat Ravioli with Spring Chimichurri & Marinara Sauce

Cook time: 45 minutes
Serves: 2

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INGREDIENTS:

Pasta 

• 1.5 cups whole wheat flour (200 grams)  
• 2 eggs  
• ¼ tsp kosher salt  

Spring Chimichurri Filling  

• 1 cup whole milk ricotta cheese
• 3 cups mixed tender spring herbs such as cilantro, parsley and dill 
• 2 stalks green garlic (or 2 cloves regular garlic), chopped 
• ½ cup green ends from spring onions 
• the juice from ½ lemon  
• ¼ tsp red pepper flakes  
• ⅓-½ cup olive oil  
• kosher salt  
• black pepper  

Marinara Sauce, makes 4 cups 

• 1 28 ounce can whole peeled tomatoes  
• ½ cup olive oil 
• 6 cloves garlic, minced 
• 2 tsp dried oregano 
• ¼ tsp red pepper flakes 
• 1 heaping tbs tomato paste 
• 1 cup fresh basil leaves 
• 1 tsp kosher salt 

PREPARATION: 

Chimichurri  

Roughly chop the herbs and place them in the bowl of a food processor along with the garlic, scapes, onion ends, red wine vinegar, lemon juice, red pepper flakes, ½ tsp kosher salt, and ¼ tsp black pepper. Pulse until roughly chopped and then, with the blade running, slowly pour the olive oil through the feed tube, blending until the chimichurri has emulsified and is bright green. Taste and add additional lemon juice, salt, pepper and olive oil if desired.  

Place the ricotta in a separate bowl and mix in ½ cup of the chimichurri. Taste and add additional chimichurri if desired. Set aside until ready to fill the pasta.  

Marinara  

Warm a large skillet over medium heat and add olive oil. Once hot, add garlic, oregano, red pepper, and tomato paste. Cook for 1-2 minutes. Crush whole tomatoes with your hand and add to the pan, including any juice remaining in the can. Add 1 tsp kosher salt. Stir & simmer for 5 minutes, until tomatoes begin to break down. Chop basil and mix into the sauce.  

Transfer sauce to a blender & purée (*always use caution when blending hot ingredients, making sure to leave the feed tube off or a small gap in the lid for ventilation*). Return the sauce to the pan & allow to gently simmer over low heat for 15-20 minutes until thickened. Taste & add additional salt to taste. Use within 1 week or freeze.  

Pasta 

Place the flour in a large mixing bowl and use your hand to create a small well in the middle. Crack the eggs directly into the well and add a large pinch of kosher salt. Use a fork to whisk the eggs, slowly bringing the flour into the eggs until it is all incorporated and has formed a shaggy dough. Lightly flour your hands and knead the dough until it comes together in a ball. Transfer the dough to a floured surface and continue to knead until the dough is smooth and releases back when you poke it with your finger. Wrap the dough in plastic wrap and set aside to rest at room temperature for at least 30 minutes and up to one hour.  

Divide the dough ball in half, placing one half back in the plastic wrap to keep from drying out. Using the pasta rolling attachment for your stand mixer (or similar pasta rolling tool), set to the widest setting to start. Flour the dough and use a rolling pin to flatten until thin enough to pass through the pasta roller. After the first pass through the roller, lay the dough in front of you, horizontally, fold both ends inward, flour if dough is sticky, and pass back through the widest setting of the pasta roller. Continue to pass the pasta through the dough roller, adjusting the setting each time so the pasta becomes thinner. If the pasta feels sticky or is beginning to tear, dust with flour on both sides in between rolling. The dough is ready when it is thin enough to see the outline of your fingers through it when held up to the light.  

Lay the pasta sheet on your work surface and use a round cookie cutter to cut out the top and bottom halves of the ravioli. Depending on the size of your cookie cutter, one sheet of pasta should yield 18-20 rounds. Divide the rounds into pairs and, working one at a time, place a small dollop of the chimichurri filling at the center of one round. You do not want to overfill the ravioli, 1-2 tsp of filling should be enough. Have a small bowl with cool water on hand. Dip your finger in the water and run it around the edge of the pasta round with the filling. Run your damp finger around the edge of a second pasta round and then cover this round overtop of the filling, moistened sides touching, lining up the edges with the bottom pasta round and using your fingers to seal them together. Dust a plate lightly with flour and transfer the formed ravioli to this plate. Repeat with the rest of the pasta rounds, making sure a light dusting of flour covers the formed ravioli to prevent them from sticking and drying out. Roll out the second half of the pasta dough and form the rest of the ravioli. Dust with flour and set aside.  

Place 2 cups of marinara sauce in a large saute pan and set to a low simmer. Bring a large pot of water to a boil. Add a generous palmful of salt to the pot and carefully transfer the ravioli to the boiling water. Cook for 2 minutes and then use a spider strainer or slotted spoon to carefully transfer the ravioli to the pot of marinara sauce. Gently toss the pasta with the sauce and simmer for an additional 2 minutes. Spoon ravioli and sauce into serving bowls, garnish with parmesan cheese and fresh basil, if desired, and serve.