Tomato ravioli in water of Parmigiano Reggiano cheese

Procedure

Tomato ravioli, water of Parmigiano Reggiano cheese

For parmesan water: put into a casserole the 36 month Parmigiano Reggiano grated, add the 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. The next day you will see that a dense cream will have formed on the surface. Remove it with a spoon and keep it (the next day season simple spaghetti with this cream and lots of black pepper) and filter the Parmesan water with a thick mesh strainer.

For the ravioli dough: put the flour on the work surface, the salt and the eggs. Work the dough, adding if necessary a little hot water, until the mixture is smooth and homogeneous. Form a loaf, wrap it in food film and let it rest in the refrigerator for at least an hour.

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 the agar agar and mix carefully. 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.

Spread the dough for the ravioli with a rolling pin, at a thickness of 1-2 mm approx. Arrange a little tomato filling on the pastry, brush the dough with a little lightly beaten egg white and cover with the rest of the pastry. Draw round ravioli, pressing down firmly on the edges.

Heat the Parmesan water. 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 boiling Parmesan water into the holies. Bon appétit!