Tomato ravioli in water of Parmigiano Reggiano cheese. Today a creative and elegant recipe that reinterprets the classic Italian pasta with tomato sauce. Ravioli stuffed with a creamy tomato, almost liquid, in water of Parmigiano Reggiano cheese. Today's recipe is, all & #8217; appearance, deceptively simple: the ingredients are the most beloved Italian pasta ever, but in a new outfit. Solo pasta, tomato and Parmesan.
To change, though, are the consistencies, in a play of flavors and fragrances. For the filling with tomatoes I was inspired by a recipe by Paolo Lopriore, While that of Parmesan is a water #8217 & recipe of the Supreme chef Massimo Bottura. The ravioli are a type of pasta that lends itself to various interpretations, those very traditional as classic RAVIOLI CHEESE WITH TOMATO to the more creative: find all my variations between my RAVIOLI'S RICETTE.
I wanted to make this more aromatic scent of simply adding so many different and fresh herbs in the pot, which release balsamic aromas in contact with the hot broth. The Parmigiano are not a non-difficult dish ravioli tomato in water, but it takes a while’ patience to make it happen, because you have to prepare the dough #8217 &;, to make the ravioli #8217 Parmigiano and especially water l &, that has to be done the day before. I assure you, though, It's worth it. And this will be one of my Christmas specials. And if you look for some ideas, have a look to all my CHRISTMAS MENU. Have a good day.
RAVIOLI WITH TOMATO PARMESAN WATERPrint This
- FOR HOMEMADE PASTA
- 200 grams of flour Majorca stoneground (or your favorite meal)
- 2 whole eggs
- a pinch of salt
- hot water, to taste
- a little 'of egg white for brushing ravioli
- FOR THE FILLING (recipe by Paolo Lopriore)
- 200 grams of tomato sauce (in season you can get you home)
- 5 grams of agar agar
- extra virgin olive oil, to taste
- salt and pepper, to taste
- WATER FOR PARMESAN (recipe by Massimo Bottura)
- 300 grams of grated Parmigiano Reggiano 36 month
- 800 milliliters of natural mineral water
- AND STILL:
- herbs to taste (Thyme, Marjoram, Mint, Chocolate Mint, lemon thyme, fresh oregano)
For the Parmesan cheese water #8217 &: put into a casserole the 36 month Parmigiano Reggiano grated, Add l & #8217; mineral water and, stirring constantly, bring the water temperature to 80-85 degrees at most. The now melted Parmesan. Allow to cool, cover with plastic wrap and refrigerate for at least 8 hours or overnight. L & #8217; next day you will see that on the surface it will be formed a thick cream. Remove it with a spoon and keep it (l & #8217; next season of simple spaghetti with this cream and lots of black pepper) filtered water and Parmesan cheese with a l & #8217 meshed strainer.
For the ravioli dough #8217 &;: put the flour on the work surface, the salt and the eggs. K l & #8217; dough, adding if necessary a little hot water, until the mixture is smooth and homogeneous. Form a loaf, wrap it in plastic wrap and let stand in refrigerator for at least a & #8217; now.
For the stuffing with tomato sauce: put in a pan with a drizzle of extra virgin olive oil, heat and add the tomato sauce. Salt lightly and, When the sauce is hot, Add l & #8217; agar agar and mix thoroughly. Remove the mixture from heat and pour into a baking tray lined with parchment paper. Allow to cool completely, then cover with plastic wrap and refrigerate.
Roll out dough for ravioli with l & #8217; a rolling pin, at a thickness of 1-2 mm approx. Have on the pastry a bit’ by stuffing with tomato sauce, brush l & #8217; dough with a little’ egg whites slightly beaten and cover with the rest of the pastry. Draw round ravioli, pressing down firmly on the edges.
Warm water of Parmigiano #8217 l &;. Cook the ravioli in plenty of lightly salted boiling water.
Composition of the dish: have individual tomato ravioli holsters, Sprinkle with fresh herbs and, When ready to serve, pour in the boiling water of Parmigiano #8217 l & holsters;. Bon appétit!