Fresh ravioli with Pachino PGI date sauce

Tomato sauce is definitely a classic of the Mediterranean diet. The tomato is a concentrate of health for the high presence of antioxidants, the most representative of which is lycopene. Like all carotenoids, in addition to giving the characteristic red color, it has a powerful action against free radicals, helping to prevent cancer. The bioavailability of this substance is a function of the state of maturity of the tomato and the cooking, being a lipophilic molecule is absorbed more easily in the presence of fats; for this reason during cooking it is advisable to add a little oil. Regular consumption of lycopene reduces the incidence of cardiovascular disease and helps combat aging.


Sift the flour onto the pastry board and form a fountain. Add the yolks to the centre. Work the mixture for 10 minutes with your hands until you have a firm, homogeneous dough. Leave to rest in a bowl by turning the dough into the film for 10 minutes. Meanwhile, sift the ricotta and mix with the egg yolk. Fill a few sacs with the mixture.

Roll out two thin sheets of dough; on one of the two laid out rows of filling palms spaced by about 2-3 cm from each other. Cover with the second sheet of pasta and cut the ravioli with the help of a toothed wheel. Prepare a light fry with carrot, onion and celery, chop everything up and cook together with the tomatoes for about 60 minutes.

Halfway through cooking, add a few basil leaves. Pass the sauce through to make it finer and add a drizzle of raw extra virgin olive oil. Cook the ravioli in abundant salted boiling water, drain them, dress with the sauce and serve on the table.


For the Ravioli:

For the filling:

  • 800g ricotta cheese
  • 1 egg

For the sauce:



Pachino is the municipality in the province of Syracuse known for its tomato. Four types are grouped under the name Pomodoro di Pachino: ‘Ciliegino’, ‘Tondo Liscio’, ‘Costoluto’, ‘Grappolo’, to which the ‘Datterino’ or ‘Plum’ variety has recently been added. Each variety represents the excellence of taste thanks to the unique soil and climate qualities of the production area. How do I recognize it? The stamp guarantees that it comes from the municipalities of Pachino, Portopalo, Noto and Ispica recognised by the Protected Geographical Indication.


PhD, AGroNomo


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