Tag: ravioli

Ravioli alla carbonara Recipe – Italian Cuisine – Italian Cuisine

Ingredients

500 g flour 00
500 g Fresh cream
120 g Meat broth
60 g Bacon in thin strips
10 g Corn starches
1 pc Yolks
3 pcs Eggs
Grated Parmesan
nutmeg
Extra virgin olive oil
salt
pepper

Duration: 1 h 20 min

Level: For experts

Doses: 4 people

For the carbonara ravioli recipe, dissolve the corn starch in 2 tablespoons of cold water. Collect the cream in a saucepan, season with salt, pepper and nutmeg and let it reduce by half, then remove it from the heat and tie it with the corn starch.

Let it rest in the refrigerator for 12 hours; the mixture must become solid (stuffing). Mix the flour with a tablespoon of oil, a pinch of salt, 3 eggs and 2 yolks (and a little water if the dough is too firm).

Collect the dough in a bowl, seal it with plastic wrap and let it rest in the fridge for 1 hour. Heat the meat broth, remove from the heat, add 50 g of parmesan, blend with an immersion blender adding a little oil. Season with salt and pepper (sauce). Brown the bacon in a fat-free pan until crispy.

Beat the two remaining egg yolks. Roll the dough into a thin sheet. Spread the filling over the dough into balls of 2 cm in diameter, spacing them 5 cm; form a small hollow in the filling, pour a little beaten yolk inside, cover with another layer of dough, press around the filling to release any air and cut out the ravioli with a pastry cutter (diameter 6 cm).

Cook the ravioli in salted water for 2-3 ', toss them in a pan with the sauce for 1', then serve with the crispy pancetta, pepper and a drizzle of oil. Complete as desired with parmesan wafers.

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Wholemeal ravioli recipe with cabbage and cashews – Italian Cuisine

Ingredients

600 g Chinese cabbage leaves
300 g wholemeal flour
250 g raw beetroot
100 g shelled cashews
3 eggs
2 sachets of saffron
an orange
grated cheese
coriander berries
Brown sugar
potato starch
dill
chervil
extra virgin olive oil
salt

Duration: 2 h

Level: Medium

Doses: 6 people

For the recipe for wholemeal ravioli with cabbage and cashew nuts, soak the cashews in a small bowl with 60 g of water. Beat the eggs with the saffron sachets, then mix them with the wholemeal flour, until you get a homogeneous and elastic dough. Wash the cabbage leaves and boil them in boiling water for 7-8 minutes. Drain and dry them, squeezing them very well. Chop them with a knife, then place them on kitchen paper, which absorbs any residual water.

Blend the cashews with their water, using an immersion mixer, obtaining a cream. Mix it with the chopped Chinese cabbage. Also add 30 g of grated cheese and transfer the mixture to a pastry bag. Roll out the dough into thin sheets. Arrange the filling in small nuts, fold the sheets over themselves and let the dough adhere around the filling. Cut out the ravioli with a scalloped round pastry cutter (ø 4 cm). Extract the beet juice with an extractor or centrifuge.

Add the juice of one orange, 10-15 coriander berries, a pinch of salt, a pinch of brown sugar and 20 g of oil. Stir, pour into a saucepan, bring to a boil, then add a teaspoon of starch dissolved in a little water and let it thicken for 2 minutes. Cook the ravioli in boiling salted water for about 3-4 minutes and drain. Serve them topped with beetroot sauce points, top with fresh dill and chervil and, to taste, chunks of cashew nuts.

Recipe Cotechino ravioli in lentil broth – Italian Cuisine

Ingredients For the lentil broth

500 g dry lentils
100 g peeled tomatoes
3 pcs carrots
1 pc celery stalk
laurel
1 pc yellow onion
rosemary
extra virgin olive oil
garlic

Ingredients For the pasta and the filling

500 g flour
1 pc cotechino already cooked
5 pcs yolks
1 pc egg
salt

Ingredients To complete

3 pcs dried mushrooms
marjoram

Duration: 2 h 30 min

Level: For experts

Doses: 6 people

For the recipe of cotechino ravioli in lentil broth, brown celery, carrots, onion
diced in a veil of oil with a clove of garlic, bay leaf and rosemary; add the lentils, wet with 2 liters of water and add the tomatoes. Bring to a boil, reduce the heat to a minimum and after 2 hours turn off. Filter everything with a colander, obtaining the lentil broth; keep it warm. The remaining lentils will be perfect to blend (eliminating the aromas) to prepare a velvety or creamy pate.
For the pasta and the filling: Mix the flour with the egg yolks, the egg and a pinch of salt until obtaining
a firm and smooth mixture, wrap it in baking paper and let it rest in the refrigerator for at least 1 hour. Crumble the cotechino and mix it to obtain a malleable filling. Roll out the dough into thin sheets, cut out squares of 5 cm on each side, place a nut of filling in the center of each square and close the ravioli.
To complete: Boil the ravioli in boiling salted water, drain, distribute them on the plates and wet them with the hot broth; add the finely crumbled dried mushrooms and marjoram leaves.

Recipe by Marco Martini

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