To obtain the filling for our exquisite ravioli mix together through a food processor, ricotta cheese, mozzarella, basil, a handful of grated parmesan minimum 1 hour in advance, and leave the mixture in the refrigerator.
In the meantime prepare the dough.
Notes: It is advisable to buy all the cheeses the previous day and keep them in the refrigerator.
Place the flour on the work top and add 1 table spoon of olive oil, the egg and a pinch of salt.
Use a fork to incorporate the flour, adding the water a little at a time Cover with flour and pat down with hand. Knead until a smooth dough is obtained. Divide the dough into two parts.
Take one half of the dough and roll out until a “thin” base is obtained.
Add flour to keep from sticking to surface and rolling pin, but no not over-work this dough.
Brush off excess flour from both sides of base. Brush the top of base with beaten egg. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls). Filling should be 2 finger-widths apart.
Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutters – smaller one to press, larger one to cut.
Place the ravioli in a pan of boiling salted water.
After a few minutes the ravioli will rise to the surface.
Using a skimming ladle, remove the ravioli and add to the previously prepared tomato sauce.
Sprinkle generously with grated parmesan and fresh basil and the dish is ready.
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Salvador Dalì has been one the most influential artists of the Twentieth Century. Painter, sculptor and so much more, the spanish artist has left various works of art, that from June 14th to Semptember 29th will arrive in Sorrento. The[…]Read more...