Ciao everyone
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
- salt
- black pepper
Method:
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
Wet piece by piece with water and put the mixture in the middle.
make half moon shape and close the dough.
To make elegant the raviolo use a fork to mark the end
Now 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)
My result:
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!!
Please feel free to share your feedback!!
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Grazie ciao.
Simone Ciuffetelli 