A great chef and friend, Dario, showed me how to prepare these magnificent fresh pasta ravioli. The ravioli are made with egg pasta with the addition of carobs flour with a creamy ricotta filling inside. The preparation work will be amply compensated by the extraordinary taste, excellent!
- 450 gr all purpose flour
- 50 gr carob flour
- 5 fresh eggs
- 800 gr ricotta
- 1 tablespoon of evo oil (for an excellent evo oil tap here)
- a grated tonka bean
- peel of half a lemon into strips or grated
- salt and pepper
- datterini/ cherries tomatoes
- a clove of garlic
- 2 tablespoon of evo oil (for an excellent evo oil tap here)
- 1 spring onion
- salt and pepper
- parmesan to taste
– Arrange the flour on a pastry board, insert the eggs in the middle and start kneading with your hands until you obtain a compact mixture. Form a ball, wrap it in cling film and let it rest in the refrigerator for 30 minutes.
– While the pasta is resting, prepare the filling :
– Put the ricotta in a bowl and work it with a wooden spoon. Add grated tonka bean, lemon peel, salt, pepper and a spoonful of oil. Mix everything well and fill a piping bag even without a tip. We will cut off the tip before using the compound. We store in the refrigerator.
– With the help of a rolling pin, roll out the dough into a thin sheet on a floured surface. We can help ourselves with the pasta machine. Let’s create stripes.
– regularly arrange the ricotta in tufts on them, spacing them regularly, about 1.5 cm.
– We fold the strip on itself incorporating the filling and with our hands we define the ravioli. Press lightly around the filling with a small circle, then cut the button with a small pastry cutter. The operation must be carried out quite quickly; the pasta must not dry out otherwise it will no longer be possible to seal the button. For this reason we work one piece of dough at a time leaving the rest wrapped in plastic wrap.
– We seal the edges well.
– As the ravioli are ready, place them on a cutting board sprinkled with semolina, waiting for cooking.
– Prepare the sauce: Finely slice the spring onion and fry it in a pan with two tablespoons of oil. After a few minutes add the cherry tomatoes cut in half and previously washed. Add salt and let it cook for five minutes. With an immersion blender we blend everything and create a smooth and velvety cream. We keep aside.
– the ravioli are cooked in plenty of salted water for around 10 minutes; they have to come out. Test the consistency before draining them. drain them with a slotted spoon and arrange them on plates. add the sauce and serve hot. The dish can be completed with a sprinkling of grated Parmesan.
– As an alternative to the tomato sauce, the ravioli can be seasoned with melted butter and sage scented with grated lemon.
