Quelites and ricotta ravioli

• Difficulty: Medium
• For 40 ravioli

INGREDIENTS

FOR THE RAVIOLI SAUCE (RED PIPIAN):

• 3 cloves garlic
• ½ white onion
• 35 guajillo chilis (optional)
• 1 kg tomatoes or green tomatoes
• 2 handfuls of tortilla chips or nachos
• 1 cup ground pumpkin seeds
• 7 herb leaves (bay leaf, thyme and marjoram)
• Fine salt and ground black pepper to taste
• 3 l chicken stock or broth

FOR THE STUFFING:

• 2 handfuls quelites or spinach
• 2 cups ricotta
• ¼ of a white onion
• 5 slices of tomatoes or green tomato
• 1 clove garlic
• Salt to taste

FOR THE PASTA DOUGH

• 2 cups flour
• 8 egg yolks
• 2 eggs
• Fine salt to taste

METHOD

FOR THE SAUCE:

1. In a saucepan, sauté all the ingredients together
2. Then add the broth and bring to a boil. Season to taste and then mash and strain the mixture and set aside.

FOR THE STUFFING:

1. Chop the onion, tomato and chile (optional). Then in a pot, sauté the onion, chili and tomato.
2. Add the ricotta and quelites or spinach to the mixture and season to taste.
3. Once cold, roll into 10 g balls and set aside.

FOR THE PASTA

1. Mix all the ingredients until you have a homogeneous dough. Once ready, let it rest for 15 minutes.
2. Then roll out and cut into squares to assemble the ravioli.
3. Place a ricotta ball in the centre of each square. Then brush the edges of the ravioli with beaten egg to seal. Let them dry for an hour or overnight.
4. When ready to cook, bring a pot of salted water to a boil then cook the pasta for about 6 to 8 minutes.

To serve

1. Place some ricotta in the centre of a flat plate and add four pieces of cooked ravioli. Pour the sauce over the ravioli.