I brought a ravioli stamp from Sardegna, so I had to try it out. Stuffed pasta is more difficult to make than classic spaghetti or tagliatelle but honestly my better half loves it the most. And I just couldn’t say no to her!
For 4 portions:
200 g semolina flour
2 eggs
200 g ricotta
20 g parmesan cheese
20 g breadcrumbs
nutmeg
1 broccoli
100 g chanterelles
10 g sage
130 g butter
salt and pepper
a pinch of ground caraway
First, prep the pasta dough. Simply mix the semolina flour, 2 eggs, salt and teaspoon of olive oil in a mixer. Optionally, you can add more water. Work the dough with you hands a few times and wrap in foil. Let it rest for about 20 minutes.
Prepare the filling by mixing ricotta, finely grated parmesan, breadcrumbs, salt and pepper. Season with nutmeg and put the mixture a pastry bag.
Using a small knife to cut green broccoli florets and put the stems aside. Blanch it in a large amount of boiling water until soft: it should take about 10 minutes. Cool in ice water. Save about 100 g of water in which the broccoli was cooked and dissolve 30 g of butter in it. Blend it well with chilled broccoli and season with salt. It’s better to make bigger amount at once: blending is much easier that way. Warm before serving.
Roll the dough into a pasta machine for two long thin strips. Use a piping bag and make little ricotta balls in a straight line on one. Cover with the second strip of dough. Press it with you hands and cut with ravioli stamp: don’t be afraid to use force. Coat the pasta in flour and cook in salted water for about 4 minutes.
Clean the chanterelles with a small knife and remove all the dirt. Sauté them with little butter, season well and add a bit of ground caraway seeds.
Prepare the butter foam. Place a half of the butter in a pot and heat it up, so that it turns brown and gets a lovely nutty smell and flavour. Add the same amount of warm water in it and let it simmer a little. Finally add the remaining chilled butter and mix with a hand mixer to a foam. Season well.
Ready to plate up. For decoration, I cooked some sage chips in the microwave, cut the broccoli stems thinly and used some of the pasta filling on the plate as well. Enjoy!!
