Panzotti pasta

Ingredients

PASTA:

• 1kg plain flour
• 10 eggs
• 10gm salt
• 80ml olive oil

FILLING:

• 500 g Ricotta
• 500 g Spinach
• 100 g Onions
• 30 g Garlic
• Salt, Pepper

SMOOTH TOMATO SAUCE:

• 1/2 box ripe roma tomatoes
• 1/4 head of celery finely chopped
• 2 large onions finely chopped
• 5 cloves garlic finely chopped
• 1/2 large leek finely chopped
• 1 bouquet garni
• 250ml vermouth

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Preparation

• Combine flour and salt. On a bench make well with flour. In a bowl add eggs and oil. Slowly incorporate the egg mixture with your hands until you form a dough. Knead the dough for about 10mins till a homogenous consistency. Wrap and place in fridge.
• Cut the onions and garlic in very fine cubes, saute in butter till glassy.
  Add spinach and ricotta. Season to taste. Cool down completely
• Roll the pasta dough into thin sheets. Cut squares if the size 10 x 10 cm (3 x 3 Inches). Put a spoonful of the filling in the middle.
• Put egg wash around the edges of the dough and fold it triangular like a ravioli. Press the edges gently together.
• Cook till al dente.
• Peel the roasted tomatoes, sweat the mirepoix, Add tomatoes and deglaze with vermouth. Add nage simmer the sauce until mirepoix is cooked then puree the sauce pass through fine chinois return to the stove heat till right consistency season
  and cool.