burrata ravioli on bean cream and bottarga

Procedure

Once the dough prepared by following the recipe you find Who, let rest the dough at room temperature, wrapped in cling film, for at least 30 minutes.

For the filling: open the burrata and taken the inner part (Use the external mozzarella envelope for a baked pasta or some other delicious recipe). Coarsely chop the burrata and put it in a bowl: drizzle with the lemon zest and black pepper.

Once the resting time of the dough has elapsed, derive the sheets from dough with a rolling pin or with the pasta machine: I shoot the sheet not too thin because I like to hear the consistency of the egg pasta and arrival in number 7 of the machine. Once the sheets made, with a coppapasta derive the size of the disks that Favorite. Moisten the edge of the pasta with a little lightly beaten egg white, Arrange a little burrata -based filling in the center and close with the second pasta disc, sealing the edges with the tines of a fork or pressing with fingers.

Put away the dumplings on a cloth sprinkled with durum wheat semolina.

For the cream of beans: Brown the finely chopped shallot in a pan with the extra virgin olive oil and a little vegetable broth, so that wither but not burn. When the shallots will become transparent, combine the beans (listen to me, you also have to delete the second peel) well washed, Brown lightly and cook for a few minutes on high heat by adding a little hot broth. Blend the beans by adding an extra virgin olive oil and vegetable broth as much as necessary to obtain a fluid and homogeneous cream. Season with salt and pepper.

Cut the roe into thin slices.

Cook the ravioli in plenty of salted water, drain al dente and toss in a pan with the cream of fava beans, adding a little vegetable broth and a drizzle of extra virgin olive oil so that the ravioli are evenly covered by a creamy and glossy sauce.

Serve the ravioli, garnishing the plate with the bottarga and with a little fresh burrata. Bon appétit!