Ravioli di Ricotta di Pecora, Zucca, Funghi e Nocciole
Prep time 45 min
Cook time 10 min
Serves 4 people
Ingredients:
20 baby kale leaves
20gr hazelnut
1/2 bunch parsley
50gr butter
Ingredients For the pasta:
200gr 00 flower
75gr semolina
7 egg yolk
1gr evo
2gr salt
Ingredients For the filling:
100gr sheep ricotta
25gr pecorino romano
25gr pecorino toscano
2 eggs
salt and white pepper to taste
For the chiodini mushroom sauce:
1 chiodini mushroom
1 garlic
1 thyme spring
extra virgin olive oil
Preparation:
For the filling mix all the ingredient together and then transfer in a pastry bag.
For the pasta combine all the ingredients and knead until the dough is smooth and elastic,
then allow the dough to rest in the refrigerator. Roll the dough with a pasta machine
and make 2 pasta sheets, pipe the filling on one of the pasta sheet and then close
with the other pasta sheets, make the ravioli shape using a ring mold. For the butternut squash puree cook all the ingredient together in water until the squash is soft then blend all together in a Vitamix.
For the chiodini heat the oil and add the garlic thyme and mushroom, cook for one minutes and then cool down. Cook the ravioli for 3 minutes in salted water, in a sautee pan mix the butter with some hot water, salt and chopped parsley then pour the pasta and mix. In around plate pour some butternut squash puree, place the ravioli on top like and half moon and garnish with chiodini mushroom, toasted hazelnut and crispy baby kale.
Wine Pairing:
Aglianico
Falanghina
Fiano
Check more recipes from: Chef Vincenzo Garofalo
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