Food and Travel Magazine | Ravioli ‘Pane E Pomdoro’ In Tomato Broth

Ingredients

• 225g stale bread, crusts removed and cubed
• 80g olive oil
• 350g tomato sauce (see recipe, linked below, or use a good‐quality bought sauce)
• 200g ‘00’ flour
• 50g semolina flour
• 1⁄2tsp salt
• 7 egg yolks
• 1 small whole egg
• 10g extra virgin olive oil, plus extra to serve
• 200g mixed tomatoes, chopped
• bunch fresh herbs, such
• as basil, mint or bay leaves
• zest 2 lemons