After a great Easter spent a Bells beach Torquey (AU) visiting the Rip Curl Pro- World Surf League and dining with family; Roberta my girlfriend decided to make for the first time the filled pasta.
Tipically recipe for any filled egg pasta (ravioli, tortelli)
Recipe for 2 people:
For egg pasta:
- 300 g of plain flour
- 3 whole eggs
- pinch of salt
For the filling:
- 120 g fresh ricotta
- 30 g grated pecorino cheese
- black pepper
Sift the flour on a work bench, add the salt and flaw in fountain. Put the eggs in the middle, mix the eggs and flour with a fork until to obtain a ball.
Now keep working the dough with your hands for 10 minutes, wrap it and leave for an half hour into the fridge. Mix the filled ingredients all toghether with a spoon, take the dought from the fridge, cut in 4 pieces, pass on the flour and start to lay until get a 2mm thickness.
Use a round pastry cutter, cut all the sheets to make round shape
make half moon shape and close the dough.
To make elegant the raviolo use a fork to mark the endNow it’s time to cook the mezzelune (halfmoon) in a salty water and served with your favorite sauce (tomato sauce; spinach; bolognaise, sundried tomato pinuts and basil ecc)
Mezzelune ravioli with a cannellini beans puree, braised celery, lemon zest and olive oil.
It is an vegetarian and amazing dish.
I really liked it and I hooe you enjoy too!!
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