
Raviolo purgatorio
from Chef Silvia Barban
Made with Triple Concentrated Tomato Paste
Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing. This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste. Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts
65 min (PREP TIME: 65 min)
Medium
Ingredients
Pasta
-
300
g
Flour (better if it's stoneground like Molini del ponte)
-
300
g
Durum flour
-
6
eggs
FILLING FOR THE RAVIOLO
-
1
boiled potato
-
1
cup ricotta cheese
-
1/2
cup grated Parmigiano
-
black pepper
-
4
egg yolk
Sauce
-
2
can Mutti Polpa (Finely Chopped/Crushed)
-
1/4
cup extra virgin olive oil
-
1
small red onion
-
2
cloves garlic
-
1
bunch basil
-
1
tbsp
Mutti Triplo Concentrato (Triple Concentrated Tomato Paste)
-
1
tsp
spicy extra virgin olive oil
Garnish
-
fresh parsley leaves
-
basil
-
shaved Parmigiano
Born and raised in Northern Italy, Chef Silvia Barban is the chef & owner at Larina Pastificio e Vino, and a former competitor on Season 14 of Bravo’s TOP CHEF. Get to know Chef Barban through our Chefs. Home. Cooking. film series.
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Born and raised in Northern Italy, Chef Silvia Barban is the chef & owner at Larina Pastificio e Vino, and a former competitor on Season 14 of Bravo’s TOP CHEF. Get to know Chef Barban through our Chefs. Home. Cooking. film series.