Ricotta Ravioli with Tomato Compote and Meadow Cumin

Ingredients:

1 pound fresh ricotta cheese
2 large eggs
2 cups all-purpose flour
Salt and black pepper, to taste
2 tablespoons extra-virgin olive oil
2 cloves garlic peeled and finely minced
2 cups canned crushed tomatoes
2 tablespoons meadow cumin seeds

Instructions:

In a large mixing bowl, combine the ricotta cheese, eggs, flour, salt and black pepper.
Mix together until well combined, creating a smooth dough.
Knead the dough until it’s smooth, then cover with a towel and let it rest for 10-15 minutes.
Meanwhile, in a large saucepan, heat the olive oil and add the garlic.
Cook for a couple of minutes until the garlic has softened.
Add the crushed tomatoes and meadow cumin seeds. Cook for 10-12 minutes or until the sauce is thickened, stirring occasionally.
Roll out the dough on a floured surface until it is thin.
Cut circles in the dough using a biscuit cutter or a glass.
Scoop the ricotta mixture into each circle and fold them in half.
Press the edges together to seal the ravioli and place them on a floured tray.
Bring a large pot of salted water to a boil, add the ravioli and cook them for 2-3 minutes until they float to the surface.
Serve the ravioli with the tomato compote and a sprinkle of meadow cumin on top.

Verdict:

This Ricotta Ravioli with Tomato Compote and Meadow Cumin is a delicious vegetarian dish that will satisfy all your cravings for Italian food. The combination of the creamy ricotta cheese, tangy tomato compote and aromatic meadow cumin creates an explosion of flavors in your mouth.