Recipe courtesy of Tony Boloney's

Mother. Italy. Proud. Pizza

  • Level: Advanced
  • Total: 1 hr 45 min (includes resting time)
  • Active: 45 min
  • Yield: 4 to 5 servings
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Ingredients

Cheese Ravioli:

1 cup heavy cream

1/2 cup grated pecorino

1 pound ricotta cheese 

3 ounces soft goat cheese 

Pinch smoked sea salt 

1 pound prepared fresh pasta sheets 

1 teaspoon smoked paprika 

1 egg, beaten with a splash of water

Kosher salt

Mother. Italy. Proud. Pizza:

15 ounces pizza dough, rolled into a ball

1 cup Italian seasoned breadcrumbs 

3 ounces mozzarella, thinly sliced 

Vodka sauce, for spreading

3 ounces smoked mozzarella, thinly sliced

Torn fresh basil leaves, for garnish

Grated pecorino, for garnish

Directions

Special equipment:
a decorative pasta cutter; a pizza stone
  1. For the ravioli: Combine the cream, pecorino, ricotta and goat cheese in a large bowl and mix well. Season with the smoked sea salt and set aside. Lay out half of the pasta sheets and sprinkle with the smoked paprika. Drop 3/4 ounce piles of the cheese filling onto the sheets about 2 inches apart. Brush the egg wash around the cheese filling piles and top with the remaining pasta sheets. Seal the edges of the ravioli by pressing down along each seam. Using a decorative cutter or knife, cut the ravioli into 2 1/2-inch squares and place on a baking sheet. Refrigerate until firm, at least 1 hour or up to overnight.
  2. When ready to use, bring a large pot of salted water to a boil. Add the raviolis and cook until the pasta is tender, 5 to 6 minutes. Reserve for topping on the pizza.
  3. For the pizza: Place a pizza stone in the oven and preheat the oven to 550 degrees F. Toss the dough in the breadcrumbs and stretch to 14 inches in diameter. Layer the sliced mozzarella on the dough right to the edges. Toss 13 to 15 of the ravioli in the vodka sauce, and then cover the pizza with vodka sauce and place the raviolis on top. Place the smoked mozzarella over the top and bake on a pizza stone until cooked through and the cheese melts, 6 to 8 minutes. Garnish with the basil and grated pecorino to serve.

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