Roasted Tomato Filling
Caramelized roasted tomatoes and balsamic glaze folded with creamy ricotta.
Slow-Roasted Filling Ingredients
Sweet cherry tomatoes caramelized with garlic and balsamic Modena crema, balanced by rich Italian ricotta.
MKaroni Pro Exclusive Recipe
This full step-by-step interactive video recipe, exact proportions, and chef secrets are reserved exclusively for MKaroni Pro members.
Fresh & Sun-Dried Tomatoes in Dish
Place sun-dried tomatoes and fresh sweet cherry tomatoes into a glass baking dish. Combining concentrated sun-dried tomatoes with fresh ones creates a rich depth of umami for the filling.
Cherry Tomato Selection
Choose very ripe cherry or datterini tomatoes. Their natural pectin and sugars will caramelize under oven heat, giving the filling natural body without needing extra starches.
Garlic, Olive Oil & Balsamic Glaze
Nestle peeled garlic cloves with tweezers among the tomatoes. Generously drizzle with extra virgin olive oil and thick Modena balsamic glaze, which caramelizes in the heat.
Glaze Caramelization
The concentrated grape must in Modena balsamic glaze mellows tomato acidity into a savory, deep caramel note that pairs magically with pasta dough.
Roasting & Blending into Smooth Puree
Roast in the oven at 190°C (375°F) for 25–30 minutes until blistered and caramelized. Transfer everything with pan juices into a jug blender and process until smooth and silky.
Concentrated Pan Juices
Be sure to scrape all the caramelized balsamic pan juices from the bottom of the dish into the blender — that is where the most concentrated flavor resides.
Rich Caramelized Tomato Puree
Pour the blended puree into a bowl. Notice the thick, glossy texture, deep crimson color, and rich caramelized tomato aroma.
Folding in Creamy Ricotta
Add well-drained fresh ricotta to the cooled tomato reduction. Stir thoroughly with a spoon until velvety and thick. Transfer to a piping bag and chill in the fridge before piping into pasta.
Dry Ricotta Guarantee
Always strain ricotta over cheesecloth for 30 minutes before mixing. A dry filling prevents pasta sheets from softening prematurely or bursting during boiling.
