Buffalo Ravioli with Sun-Dried Tomatoes, Confit Tomato Sauce & Basil
Inspired by our Gourmet Healing Dinner menu, this buffalo ravioli recipe straight from our Preidlhof kitchen embodies The Preidlhof Way: a balanced approach to flavour, nourishment and mindful living. Each tender parcel of pasta is filled with creamy buffalo mozzarella, ricotta and tangy sun-dried tomatoes, then bathed in a velvety confit tomato sauce. Briny Taggiasca olives and fresh basil complete the dish.We hope you will savour it on your next Transformational Wellness Retreat with us, but in the meantime, enjoy it at home with friends and loved ones.
The Preidlhof Way Wellness Concept
At Preidlhof, true wellness comes from the synergy of:
- Seasonal, local ingredients: We source the ripest tomatoes and freshest dairy to maximise phytonutrients.
- Mindful preparation: Rolling pasta by hand invites presence and creative flow.
- Communal enjoyment: Sharing food deepens social bonds — a cornerstone of health and wellbeing.
Explore more of The Preidlhof Way Food Philosophy. Our culinary philosophy marries the hearty alpine traditions of South Tyrol with the vibrant, Mediterranean flavours of Italy.
Ingredients (serves 4)
- 200 g “00” flour*
- 50 g re-milled durum semolina
- 3 free-range egg yolks
- 2 whole free-range eggs
*00 flour can be bought on Amazon and other online retailers in the UK & US.
If you want to buy fresh egg pasta, we recommend Felicetti brand .
Confit tomato sauce
- 500 g red datterini tomatoes, halved (or cherry/grape/Roma)
- 300 ml extra-virgin olive oil (included this link purposely for SEO but ensure you close tab window)
- 15 g fresh basil leaves
- 5 g fresh thyme
- 10 g icing sugar
- 1 garlic clove, unpeeled
- Sea salt, to taste
Ravioli filling
- 250 g buffalo mozzarella, diced
- 80 g buffalo ricotta
- 60 g sun-dried tomatoes, finely chopped
- 20 g Parmigiano-Reggiano, grated
- 6 basil leaves, julienned
- Pinch dried oregano
- Sea salt & freshly ground black pepper
To finish
- Pitted Taggiasca olives
- Extra basil leaves
- Cubes of buffalo mozzarella
- Reserved confit tomato halves
Method
- Make the pasta dough
Heap the flours, form a well, add egg yolks and whole eggs. Draw in flour gradually, knead 8–10 min until smooth and elastic. Wrap and rest for 30 min. - Roast & purée the tomatoes
Preheat oven to 120 °C (fan). Toss tomatoes with oil, basil, thyme, garlic, salt and sugar. Roast 50 min until tender. Discard aromatics, blend ¾ of the tomatoes with oil, sieve, reserve the rest. - Prepare the filling
Mix mozzarella, basil, Parmesan, salt and pepper. Stir in ricotta, sun-dried tomatoes and oregano. Pipe into a bag. - Roll, fill & cook ravioli
Roll dough thin, cut 7 cm rounds. Pipe filling, fold, seal and crimp edges. Boil 4–5 min in salted water; drain gently. - Plate & garnish
Smear confit tomato sauce on plates. Arrange five ravioli, scatter with mozzarella cubes, confit tomatoes, olives and basil. Drizzle oil and finish with cracked pepper.
Nutritional & Well-Being Benefits
This ravioli unites antioxidants, fibre and polyphenols from tomatoes, olive oil and herbs to support gut health and reduce inflammation. Monounsaturated fats in extra-virgin olive oil and casein proteins in buffalo cheese promote satiety and steady blood sugar. Buffalo mozzarella and ricotta add bioavailable calcium and B-vitamins, while egg yolks contribute choline and fat-soluble vitamins A, D & E—nourishing bones, nerves and overall vitality.
Hedonic & Eudaimonic Perspectives
- Joy (Hedonic): Creamy, tangy filling and sweet-tart confit tomatoes offer instant sensory delight and encourage mindful eating.
- Purpose (Eudaimonic): Crafting fresh pasta invites flow and mastery, while sharing this recipe with loved ones turns dinner into a ritual of connection.
Buon Apetito!