Ingredients:
For the pasta dough
3 ½ to 4 cups all-purpose flour, plus ½ cup for dusting
4 extra-large eggs
For the Filling
2 cups cacioricotta
½ cup extra virgin olive oil
½ cup grated pecorino
½ teaspoon grated nutmeg
1/4 cup basil chiffonade
Kosher salt and freshly ground black pepper
1 cup Basic Tomato Sauce (see recipe below)
Mound the flour in the center of a large board. Make a well in the the middle and add the eggs and oil. Using a fork, beat eggs and oil, then begin to incorporate the flour, starting with inner rim of the well. The dough will come together when half of the flour is incorporated. Keep working the dough until the flour is incorporated.
Start kneading the dough with both hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 50 minutes at room temperature. Do not skip the kneading or resting portion of this recipe.
In a large bowl, add the cacioricotta, extra virgin olive oil, pecorino, nutmeg and basil. Mix well until blended. Cover the mixture and refrigerate until firm, about 30 minutes.
Using a pasta machine, roll out the pasta to the thinnest setting and place on a lightly floured surface. If you have a ravioli cutting rolling pin, cover the pasta with a ¼-inch-thick layer of the cheese mixture. Place a second sheet of the pasta over it and press down lightly with your hands. Carefully roll the two sheets together with the roller to form the ravioli apart.
Alternatively, cut a dingle sheet of pasta at a time into rectangles 2 inches by 1 inch. Place a teaspoon of the cheese mixture into the center of each rectangle and fold the pasta to form a 1-inch square, pressing the edges to seal. Repeat until dough or stuffing is finished.
Bring 8 quarts of water to a boil and add 5 tablespoons salt. Drop the ravioli in and cook until tender, 6 to 7 minutes. Meanwhile place tomato sauce in a 12- to 14-inch sauté pan. Add the 5 tablespoons of remaining oil and 2 tablespoons of marjoram leaves and place over medium heat. Drain the ravioli, reserving a cup of the cooking water, add to the pan with the tomato sauce, and toss to dress. Adjust the consistency of the sauce with pasta water and serve immediately.
Basic tomato sauce
¼ cup extra-virgin olive oil
1 large onion, cut in ¼ inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
½ medium carrot, finely shredded
2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt to taste
Makes 4 cups
In a 3-quart saucepans, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and brint to a boil, stirring often.
Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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