Tag: ravioli

Puff pastry ravioli with mozzarella braided pizza – Italian Cuisine

A salty pie with cherry tomatoes, capers and the delicate touch of the mozzarella braid. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.

1) Spread the puff pastry about 5 mm thick and obtain 10 cm diameter discs.

2) Apart from cooking the cherry tomatoes in a little oil and once cold mix them in a container together with the mozzarella cheese already frayed with capers, olives and oregano.

3) Form i ravioli, stuffing them with the mixture, taking care to seal the edges with the previously beaten egg.

4) Brush the surface of the ravioli with egg and bake at 180 ° for 20 minutes. Serve hot and stringy.

#OggiDelivery: the Emporio Armani ravioli – Italian Cuisine

The style of Emporio Armani Restaurant enclosed in a plate: here are the king crab ravioli, shellfish sauce and cuttlefish ink #oggidelivery

Emporio Armani Restaurant, inaugurated in 2000 in the heart of Milan and recently renovated, it offers a unique experience thanks to its elegant design and the gastronomic proposal that combines the highest quality raw materials and traditional Italian cuisine.

Armani dishes can be ordered online through Deliveroo: you can choose from the menu or try some taste experiences with a complete selection of dishes, from appetizers to desserts.

The kitchen of the restaurant and cafe is guided by theExecutive Chef Ferdinando Palomba, who told us about one of the unmissable dishes on the menu: the crab ravioli, shellfish sauce and cuttlefish ink, available both in the delivery menu and in the take away menu.

#OggiDelivery: the Armani ravioli

This dish smells of summer, but can be offered all year round without losing seasonality: the crab is found in all seasons. The one chosen for this recipe is the leek crab, a larger and more robust type of crab, coming in this case from the seas of the upper Adriatic.

"The idea of this dish was born from the desire to fully express the broad taste of this crustacean and
its different parts and use a single one very high quality raw material to build a whole recipe around it. It is a recipe that fully enhances the qualities of the crab on the one hand, and allows in the kitchen to limit waste as much as possible: the meat contained in the claws is used for the filling of homemade ravioli; the goodness of the sauce is due to the internal part of the carapace – the so-called coral; while by toasting carapace and claws together we obtain the broth to cook the ravioli. "

The delivery formula also makes us become creative: the ravioli can be placed on the plate and decorated as desired with the cuttlefish ink sauce and the shellfish sauce, supplied separately. The sauce also allows you to preserve the heat of the dish during transport to your home, preserving aromas and flavors. To complete the dish, a final touch of lemon.

What wine to drink in combination? The chef recommends Col Disôre of the cellar Russiz Superiore.

In the gallery, a selection of the best dishes from Emporio Armani Ristorante that we have tasted in delivery.

Browse the gallery

Ravioli recipe filled with ricotta and dandelion – Italian Cuisine

Ingredients

350 g dandelion
220 g ricotta
200 g flour
50 g re-milled durum wheat semolina
2 eggs
2 yolks
1 shallot
pistachio saffron
butter
cornstarch
salt

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare ravioli filled with ricotta and dandelion, knead the flour and semolina with the eggs and yolks; collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
Peel the dandelion, removing the stems; blanch it in salted water for 3-4 minutes, then cool it in ice water. Keep some leaves aside, squeeze the rest well and chop it.
Peel and chop the shallot, brown it with a knob of butter for a couple of minutes, until it begins to wilt, then add the dandelion and continue cooking for 2-3 minutes.
Jumbled up dandelion with cottage cheese and season with salt.
flour the work surface and roll out the dough, obtaining a sheet of 2 mm thick. Divide it into 2 parts; on one of them spread 1 tablespoon of saffron pistils, cover with the other sheet, then pass the dough again in the dough sheeter or roll it out with a rolling pin, so as to obtain a single sheet of 2 mm thick again.
Divide the pastry in strips of about 7 cm in height; wet the edges, brushing them with a little water, and distribute small nuts of ricotta and dandelion filling over each strip, at a distance of about 5 cm from each other. Close the pasta, pressing between one nut and the other to eliminate excess air, then cut the ravioli, giving it the shape of a crescent; you will get about 60.
melt 60 g of butter with 1 teaspoon of corn starch, a pinch of saffron pistils, 70 g of water and a pinch of salt, obtaining an emulsion.
Bake ravioli in abundant salted boiling water for a couple of minutes, drain with a slotted spoon and season with the emulsion of butter and saffron.
distributed ravioli on plates, completed with dandelion leaves kept aside and decorated as desired with daikon sprouts and saffron pistils.