Buffalo mozzarella & Parmigiano Reggiano cheese ravioli with neapolitan tomato sauce

(Ravioli di mozzarella di bufala e parmigiano reggiano con sugo alla napoletana)

Serves 6 (makes approximately 60 ravioli)

250 g (9 oz/2½ cups) freshly grated Parmigiano Reggiano cheese, plus extra, to serve

250 g (9 oz) baked ricotta

180 g (6¼ oz) aged buffalo mozzarella cheese, grated (see Note)

600 g (1 lb 5 oz) fresh egg pasta dough

fine semolina, for dusting

600 ml (21 fl oz) neapolitan tomato sauce

4 sweet basil leaves

Pulse the three cheeses together in a food processor until well combined. Set aside.

To make the ravioli, roll the pasta dough into sheets of less than 1 mm (¹/₃₂ inch) thickness. Brush one sheet lightly with water and place ½ tablespoon measures of the cheese mixture roughly 5 cm (2 inches) apart. Place another sheet on top, pressing around the mixture to remove air bubbles (this step is essential). Using a circle cutter of approximately 5–5.5 cm (2–2¼ inches) in diameter, cut round ravioli shapes, dust lightly with the semolina and place on trays lined with non-stick baking paper.

Heat the neapolitan tomato sauce in a small saucepan. In the meantime, cook the ravioli in abundant salted boiling water until they rise to the surface. Drain the ravioli and add to the sauce. Serve on warm pasta plates. Cut the basil into thin strips (julienne) and distribute over the top of the pasta. Serve with the extra Parmigiano Reggiano cheese.

NOTE: If you cannot find aged buffalo mozzarella, any aged mozzarella or provola cheese is a suitable replacement; it is simply the cow’s milk version.