Ravioli alla Felice: Recreating a Roman Masterpiece

 

A few months ago, we visited Rome, Italy, and had one of the most fantastic meals. It was at Felice a Testaccio, on a Saturday night, and we were able to experience their fantastic Ravioli alla Felice. It's a fresh, uncooked sauce of tomatoes, mint, basil, and cheese, tossed with perfectly al dente ravioli.

The amazing combination of flavors - the tangy tomatoes, the sweet mint, the creamy ricotta - has been stuck in our heads for months. We decided we ought to try and recreate it to the best of our abilities. So we went about purchasing our understanding of the ingredients, and trying to replicate the texture, presentation, and flavor. The result came out pretty close! We'd definitely give this one a try while the tomatoes are still ripe and the basil still plentiful. Enjoy!

Making the Dish

What You'll Need
1/2 lb fresh made ravioli
1 bunch fresh basil
1 bunch fresh mint
1 pint cherry tomatoes
2 tsp olive oil
1/2 cup freshest ricotta cheese
1 clove garlic
1 tsp salt, pepper to taste
Grated pecorino romano cheese to garnish

Get started by chopping everything up. You'll want to thinly slice the 10 - 12 leaves of the basil and 10 - 12 leaves of the mint in a chiffonade. Additionally, quarter the cherry tomatoes. Lastly, finely mince the garlic clove (a tip - if you throw a little salt over the glove while you're mincing it, it will help to crush it up more and give you an almost paste).

In a mixing bowl, combine the tomatoes, basil, mint, oil, and pepper together, and stir until all the ingredients are mixed together.

Remove half of the tomato mixture and place it in a food processor. Give it two or three quick pulses, until a sort of chunky salsa has formed.

Return the pulsed tomato blend into the bowl with the whole tomatoes. Add in a quarter cup of the ricotta cheese, and stir everything together to combine until the ricotta has spread throughout the sauce. Taste, and adjust salt and pepper if necessary.

Cook up the ravioli according to the directions. When it's done, drain, and then pour the sauce over it, toss everything together so that the heat from the ravioli transfers to the sauce.

Spoon onto a plate, top with a dollop of fresh ricotta, and some basil and mint for garnish. Sprinkle the grated pecorino romano over top. Dig in, and enjoy!

One Year Ago: Tagliatelle Bolognese