Ravioli are a typical product of Italian cuisine now used frequently in many avant-garde restaurants. They can be made of different round, square, triangular shapes. Made of folded egg pasta and can contain a filling based on meat, fish, vegetables or cheese, depending on the various local recipes. The ravioli can be served in broth or dry accompanied by gravies or sauces. The choice also depends on the type of filling.
Time of realization: homemade pasta 13 minutes with pasta maker
Preparation time of the ravioli: about 1 now
Degree of difficulty (from 1 to 5): 2
Ingredients 4 people to
For the pasta sheet
250 g re-milled flour
250 g 00 flour
water
oil
1 egg
For the filling of the ravioli
200 g
stracchino
200 g bacon
parmesan to taste
For the sauce
300g blue cheese
nights
Procedure for making bacon and stracchino ravioli with gorgonzola sauce
For the pasta sheet
I used the pasta maker by putting 250 g of semolina flour, 250 g 00 flour and in the glass of liquids 1 egg, a little oil (by eye) and water until reaching the level of liquids indicated which is a total of 190 g. I insert the lasagnette die, operate and wait for the pasta to come out.
For the filling of the ravioli
Separately in a non-stick pan with no added fats, I cook the bacon cut into small pieces for about 10 minutes. I let it cool and then add it to the stracchino (12 ravioli are made with a pan of bacon and a package of stracchino). I also add grated parmesan and chopped walnuts. I cut the sheet (of dough) square and put a teaspoon of seasoning inside. I close the ravioli forming a triangle (I moisten the edges before closing so they seal better).
When I cook the ravioli (exactly 5 minutes in boiling water). Directly from the pot I take them with a slotted spoon and pour them into a pan to mix them with the gorgonzola previously left to melt over low heat, then I use the cooking water of the ravioli to give "softness" and form the right density of the gorgonzola sauce . I add some more nuts and et voila.
The recipe was made by Annalisa Montalbano.
