How to Make Ravioli alla Sorrentina | At Home With Us | Food52

Class is in session! It's time for your first pasta-making class with Food52's very own Resident Pasta Maker: Meryl Feinstein (@pastasocialclub on Instagram). She'll be teaching us the ins and outs of making ravioli and her recipe for Ravioli alla Sorrentina. GET THE RECIPE ►► https://f52.co/2XhoqcG

INGREDIENTS
For the pasta & filling
350 grams (~3 cups) '00' soft wheat or all-purpose flour
50 grams (~1/4 cup) semolina or semola rimacinata flour*
225 grams eggs, (approximately 4 whole eggs and 1 egg yolk, depending on egg size), whisked together
Semolina flour, polenta, or coarse cornmeal, for dusting
16 ounces (2 cups) whole milk ricotta
3 ounces (~3/4 cup) caciotta campana or Monterey Jack cheese, grated
A very generous grating of Parmigiano-Reggiano or Grana Padano
1 tablespoon fresh marjoram, leaves only (optional)
1 splash freshly squeezed lemon juice, plus more to taste
Salt and pepper to taste

For the sauce
6 tablespoons unsalted butter, divided
4 garlic cloves, minced
16 ounces sweet cherry tomatoes, like San Marzanos
12 ounces ( 1 1/2 cups) tomato passata
Salt and pepper to taste
Basil leaves, for garnish

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