Ingredients | Serves 4
Preparation method
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To prepare the buffalo mozzarella cheese-stuffed ravioli:
Make a well in the flour on a table and put the eggs, semolina and extra virgin olive oil in the centre. Stir with a fork, gradually incorporating the flour. Knead the dough by hand until it is smooth and let it rest in the fridge, wrapped in cling film, for an hour before using it.
In the meantime, chop the buffalo mozzarella cheese, keeping its water aside as it will be used at the end to complete the dish. Mix the chopped mozzarella cheese with the ricotta and Parmesan cheese, chopped basil and season with salt and pepper.
Once the resting time has elapsed, dust the pastry board with durum wheat semolina and roll out the dough with a rolling pin into a thin sheet a couple of millimetres thick. Divide the pastry into 2 equal parts using the lattice pastry cutter.
Spread the filling on one side in well-spaced mounds the size of walnuts and use the other side to cover. Press the pastry between the piles with your fingers, taking care to allow any excess air to escape.
Cut out the ravioli using a ravioli cutter or a classic pasta cutter. The leftover dough scraps can be made into a dough ball, frozen and used when needed.To prepare the green sauce:
Wash the parsley and basil leaves well, immerse them in boiling salted water for about 5 seconds and blast chill in iced water. Put the blanched leaves in a blender, add salt, pepper and the boiled potatoes and blend everything by adding alternately the extra virgin olive oil and cold water until you obtain a creamy sauce.To prepare the Porcini mushroom ragu sauce:
Put the ROBO Armonia Funghi Porcini mushroom sauce in a small frying pan, add a knob of butter, a little vegetable stock and reduce for a few minutes until a sauce is obtained, adding chopped thyme at the end.To prepare the creamed buffalo mozzarella cheese brine sauce:
Place the buffalo mozzarella cheese brine water kept aside for the ravioli filling in a jug, add the oil, a sprig of thyme, the salt, cover with cling film and heat slightly in the microwave. Remove the cling film and the sprig of thyme, add the soya lecithin and whisk with an immersion blender, moving it from the bottom up until it becomes frothy.To garnish the dish:
Cook the ravioli in boiling salted water, drain and season with the porcini mushroom ragu sauce. Arrange the ravioli on the serving dish and garnish with the creamed buffalo mozzarella cheese water, green sauce and semi-dried red cherry tomatoes.
Prepared with ROBO products
Altre deliziose idee per te
30 mins preparation
Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY
