Tomato ravioli in water of Parmigiano Reggiano cheese

Procedure

Tomato ravioli, water of Parmigiano Reggiano cheese

For the Parmesan water: put into a casserole the 36 month Parmigiano Reggiano grated, Add the mineral water e, always stirring, 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 thick cream will have formed on the surface. Remove it with a spoon and keep it (The next day seasoned with simple spaghetti with this cream and lots of black pepper) and filter the Parmigiano water with a dense mesh strainer.

For the ravioli dough: put the flour on the work surface, the salt and the eggs. Work the dough, adding a little hot water if necessary, until a smooth and homogeneous mixture is obtained. Form a loaf, Wrap it in plastic wrap and leave to 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. Leave to cool completely, then cover with plastic wrap and refrigerate.

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

Heat 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 serving, Pour the boiling Parmigiano water into the fountains. Bon appétit!