Purgatorio Tomato Ravioli made with Tomato Paste

Purgatorio Tomato Ravioli made with Tomato Paste

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

cooking sketch 1h 5 min (PREP TIME: 1h 5 min)

cooking sketch Medium



  • 300 g Flour (better if it's stoneground like Molini del ponte)
  • 300 g Durum flour
  • 6 eggs


  • 1 boiled potato
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmigiano
  • black pepper
  • 4 egg yolk


  • 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


  • 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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Purgatorio Tomato Ravioli made with Tomato Paste: Method

Pasta Preparation:

  1. Mix both flours and put in a mound on a table, like a little volcano. Then, create a large well in the center and add the eggs inside the well. Beat the eggs with a fork, then add the Calabrian chili puree.
  2. When the eggs and the Calabrian chilies are emulsified, start to incorporate the flour with the tips of a fork, little by little. When you can’t mix the dough anymore with the fork, start to use your hands to knead the dough.
  3. Fold it until it’s smooth and uniform. Make sure the dough doesn’t get sticky in your hands. If this happens, the dough needs more flour or it will be too dry and break. If it breaks, add water.
  4. Cover with a wet towel or with plastic wrap and let it sit for roughly 40 minutes, resting on the table.

Salsa di Pomodoro:

  1. In the meantime, cut the red onion in big slices 1 inch thick and put them in a pan with the extra virgin olive oil, garlic, and a few leaves of basil. Let it cook slowly without browning.
  2. Then, add the Mutti Polpa and let it cook for about 30 minutes, stirring continuously. Add crushed black pepper and salt to taste. Add the tomato paste.
  3. Filling: Rice the potatoes in a bowl and then add the ricotta cheese and season with salt and black pepper.
  4. Bring a wide pot of water to boil (should comfortably fit 2-5 inch ravioli).
  5. Now that the pasta dough has rested, roll it out thinly with a rolling pin until you can see through it. Use a pasta or cookie cutter as a guide to place the ricotta cheese- do not actually cut dough as this is the raviolo filling. Create a well and the in the center of the ricotta and add 1 egg yolk. Cover with parmigiano and place another layer of pasta dough to completely cover your filling. Press around the filling to close both pieces of pasta dough together.
  6. Try to make sure no air is in the raviolo. Use a larger cutter, or bowl (about 4-5 inches in diameter) to cut the excess dough so you are left with a beautiful raviolo with about a 1.5 inch border.
  7. Add salt to the boiling water. Use a skimmer to gently place the raviolo in the water. Cook for about 4 minutes on medium fire.
  8. Then, gently remove the raviolo using a skimmer and let it cook another 2 minutes in the sauce.
  9. Plate one raviolo per person and serve topped with fresh herbs, some parmigiano, and a drizzle of olive oil. Be camera ready for that yolk explosion when you dig in!
  10. Benvenuti nel purgatorio! Buon appetito!

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