Ravioli with garlic and chili oil

Procedure

For the filling of ravioli: the evening before, clean the garlic and cut it into very thin slices, then cut the pepper into thin rounds. Put garlic and chilli pepper in the extra virgin olive oil and leave them in infusion all night. The next day pour the oil into a tall and narrow saucepan (that's fine for milk) and heat over low heat: when the oil is hot, The garlic and chilli will take color becoming crunchy. Immediately remove from heat and strain, putting aside the chips of garlic and chilli for garnish.

Dissolve the agar agar in the water and bring the boiling liquid for 15 seconds, then remove from the heat and add the extra virgin olive oil and a shadow of salt. Allow to cool and pour into the glass of the mixer, then whip with electric mixer until an emulsion. Set aside and allow to cool before at room temperature, and then in the refrigerator until the mixture is completely solidified.

For the ravioli pasta: put the flour on the work surface, make a large hole in the center and put the whole egg, the egg yolks and salt. Beat the egg yolks with a fork to untie them, then begin to mix the flour and kneading. If the dough is hard, Add a teaspoon of warm water and start to knead, adding still, always in very small quantities, if necessary.

You must obtain a smooth dough, homogeneous and elastic. Wrap it in cling film and let it rest for at least 30 minutes (better a few hours) at room temperature. Anti-pasta machine make the dough some sheets, gradually more thinner. With a square pastry rings cut out some squares from sheets, then moisten the edges, brushing them with a little egg white. Put a teaspoon of filling on each rectangle of dough and form the ravioli by joining the Summit top 4 Quad tips, then with two fingers ' pinch ' the 4 diagonals to seal the whole thing.

For the dust of parsley: remove the parsley stalks, line a baking sheet with parchment paper and arrange over the parsley leaves. Bake in a preheated oven at 100 degrees for 10 minutes or until the leaves do not crumble completely between your fingers. Crumble and sieve to obtain a fine powder.

For the cheese fondue: bring the milk to the boil, turn off the heat and add the grated cheese, stirring until dissolved, then go to chinoise to remove any lumps of cheese.

Boil the ravioli for two minutes in boiling salted water, drain and dress with a little extra virgin olive oil.

Composition of the dish: pour a spoonful of cheese fondue in the pot, arrange around the ravioli in a harmonious way, sprinkle with a drizzle of extra virgin olive oil and decorate with the fried garlic and chilli pepper. Sprinkle with parsley powder and serve immediately. Bon appétit!