30 months Parmigiano Reggiano ravioli with cherry tomatoes confit and Parmesan wafers. To achieve them it only takes a little’ patience and the desire to try a homemade cuisine based on simplicity and very few ingredients, but all of excellence. The browse egg obviously is handmade (found here the basic recipe) and it couldn't be easier to prepare and to apply, so you have no excuse. The stuffing is even simpler: Parmesan cheese 30 months, the flavor and unmistakable grain, mixed with a little cream and a pinch of nutmeg and a little black pepper. The toppings are the cherry tomatoes, Let confit and then cooked in a pan with a little’ by timo. Grain waffles could not miss that give crunchiness to the plate. If you had a mind to prepare ravioli, they may surprise you.
Ingredients for 4 people:
- 300 grams of pastry with egg for ravioli, done using the recipe I found here, in base cabinets
for the filling
- 200 grams of Parmesan cheese Dop aged 30 months
- 80 ml of cream
- 15 milliliters of milk
- nutmeg as required
- a pinch of black pepper
for the sauce
- 200 grams of tomato confit made using the recipe I found here, in base cabinets
- 4 Tablespoons extra virgin olive oil
- Timo as required
- salt to taste
for Parmesan wafers
- 100 grams of shredded PDO parmigiano reggiano
Prepare the filling: heat the cream and milk with no boil, then mix them with Parmesan cheese and mix it with the hand mixer. Add a pinch of ground black pepper and nutmeg. Put everything in the refrigerator until the mixture is well hard.
Once prepared the dough, pull the dough as thin as possible (I arrive at the penultimate issue of the machine for pasta), then make the rounds of dough with the help of a pastry rings, put in the center of each dumpling a walnut stuffing, brush the edges with very little water and recap on themselves to Crescent, pressing down firmly on the edge. If you want to remain standing as my, you have to keep them standing on a towel so they take the appropriate form.
For the sauce, put the tomato confit in a pan with oil and saute for two minutes, adding if necessary a little’ salt and fresh thyme.
For the Parmesan wafers, Preheat the oven to 180 degrees, cover a baking sheet with parchment paper and arrange well spaced of spoonfuls of shredded PDO parmigiano reggiano, about 20 grams per tablespoon. Bake for 6-7 minutes, allow to cool and set aside (If you want to make her curves, as my, you have to unplug her gently while still hot and lay them over a rolling pin so they take the bend, It takes a while’ of exercise).
Cook the ravioli in salted water, drain them and giving them in the pan with the tomatoes, gently, combining cooking water if necessary.
Serve garnished the dish with 3-5 per serving ravioli tomato confit and two wafers of Parmesan.
THE PAIRING: A wine of Colli Bolognesi, as the Pignoletto Superiore Docg produced by Podere Riosto (in Pianoro), It is our recommendation for this recipe: is a white Apple scents, Hazelnut and honey notes, dry taste and intense.