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.
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
herbs to taste (Thyme, Marjoram, Mint, Chocolate Mint, lemon thyme, fresh oregano)
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!