200 GR all-purpose flour PINCH OF salt 2 EGGS 2 tablespoons olive oil 1 yolk, for egg wash
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon.
- HOW TO MAKE THE FILLING -
100 gr di zucchini squash
150 gr fresh peeled shrimp
50 ml white wine
5 GR Don CIccio & Figli Finocchietto
2 garlic clove
extra virgin olive oil
red chili flakes
In a large pan heat the oil and a clove of peeled garlic. After 2 minutes add the squash and cook over high heat for 5-8 minutes, stirring if necessary. Add the shrimp and fennel liqueur, stir, after 5 minutes sprinkle with the wine and, when
evaporated, lower the heat and season with pepper more or less according to taste.
after the zucchini and shrimps are cooked, use a food processor to blend them into a puree'.
Meanwhile, boil the ravoli in plenty of salted water to a boil, drain them al dente and toss it in the pan with the sauce. Transfer the pasta into a warm serving dish, sprinkle with parsley and chili flakes and serve immediately.
Pasta waits for no one.
- acqua pazza -
20 GR EXTRAVERGIN OLIVE OIL
1 barramundi fillet
2 GARLIC CLOVES
20 GR DON CICCIO & FIGLI mandarinetto
15 cherry tomatoes
IN A LARGE PAN HEAT THE OIL AND A CLOVE OF PEELED GARLIC. AFTER 2 MINUTES ADD barramundi, cherry tomatoes, mandarin LIQUEUR, and parsley.