Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce

For the dough: Combine the flour, eggs, oil and salt and knead until smooth and pliable. Add more water or flour, as necessary. Shape into a ball, wrap in plastic wrap and let rest for about 30 minutes.

For the filling: Drain the sun-dried tomatoes, reserving the oil, mince and then mix with the ricotta and lemon juice. Season with salt and pepper.

Divide the dough into 3-4 portions. Roll out thinly with a pasta machine or on a lightly floured work surface with a rolling pin until 3 mm (approximately 1/8 inch) thick. Lay out 1/2 the dough on a clean work surface and pipe out 1-2 teaspoonfuls of the filling over the dough at 4 cm (approximately 1 1/4 inch) intervals. Brush the dough with the egg white then lay the remaining dough over top. Press around the filling to seal and then cut into ravioli. 

For the sauce: Cut the tomatoes in half. Heat 3 tablespoons sun-dried tomato oil in a frying pan and sauté the cherry tomatoes for about 5 minutes. Add the olives and drained capers and season with salt and pepper. 

Cook the ravioli in boiling salted water for about 3 minutes, until they float to the surface. Remove with a slotted spoon and place in the sauce.