Pyramidal ravioli
Chiara Bellotto
It is an alternative to the classic ravioli: the pasta is given a rather elegant pyramid shape and perfect to amaze!
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 2
Ingredients
150 g of re-milled durum wheat flour
150 g of 00 flour
3 eggs
1 yolk (or half a potato)
400 g of monkfish
breadcrumbs to taste
onion
bacon
Cherry tomatoes
to taste white wine
to taste lemon zest
salt, pepper, oil
1 clove of garlic
Parmesan to taste (optional)
Method
First of all, prepare the fresh egg pasta.
In a bowl, combine the two flours and create the classic fountain. Add the eggs, previously lightly beaten and a pinch of salt. Knead everything, first with the help of a fork and then knead with your hands on a wooden pastry board. A homogeneous and well worked dough must be obtained (knead for about 10 minutes). Cover it with cling film and let it rest for half an hour at room temperature.
For the filling
In a saucepan put a drizzle of oil, a clove of garlic (without crushing it) and place the monkfish. Salt lightly, pepper and after 2 minutes, deglaze with white wine, cover the pot with a lid and cook for about 10 minutes over low heat. After cooking, let it cool down a bit.
Chop the monkfish, add some lemon zest, a little breadcrumbs, the yolk (or the potato) and a little of the cooking sauce: you must obtain a rather substantial and compact filling.
Roll out the dough rather finely (with a rolling pin or with the help of a machine). Obtain from the dough of squares (of medium size).
Now is the time to create the pyramid-shaped ravioli: put the square of dough obtained on your hand, put a teaspoon of monkfish filling. Combine all the corners of the square like creating a bundle: the important thing is to press the part where the dough is joined, to prevent it from opening during cooking.
Once you have created all the ravioli, leave them to dry a little.
In the meantime, prepare the sauce and boil the salted water for the ravioli. Blanch the tomatoes in water for two minutes to facilitate the elimination of the skin that could be annoying. Heat a pan and let the bacon "sweat" for 2 minutes, then add a ladle of cooking water. Add the finely chopped onion and finally the chopped cherry tomatoes, mash them lightly. Salt lightly. Cook with the lid on for a couple of minutes and add more cooking water.
Throw the ravioli in the water: 5/6 minutes and they are ready!
Drain them and put them in the sauce. If you want to add a tablespoon of Parmesan and mix. Finally a drizzle of raw oil.
