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Buffalo milk ravioli and anchovy-pouring vegetables

by Ada Parisi
5 min read
Ravioli di latte di bufala e verdure croccanti: sorprendenti

Today a plate of homemade pasta. Ravioli with a filling startling: a concentrate of buffalo milk. If you want, though, You can prepare the dish even using cream and milk instead of buffalo milk, following the same procedure. Or you can simply fill the ravioli with ricotta cheese topped with grated lemon rind and black pepper. I guarantee it will be yummy too. The ingredient mentioned is an old acquaintance, It's called Latterì, a buffalo milk to 100% with a fat content of 18%. Cold concentrate, is deprived of 50% of its water and stored at low temperatures in order to leave all its organoleptic qualities.

The recipe for buffalo milk ravioli and anchovy-pouring vegetables is part of a series of dishes I have prepared for a trial that is assessing the versatility of the product. I wanted to try to use Latterì in a stuffing for ravioli, following a method quite tested and you've already seen in RAVIOLI WITH GORGONZOLA LIQUID HEART: I used the gelatin to make the mixture solid so that you can insert into ravioli. Then, in contact with boiling water, the gelatin dissolves and the mixture becomes soft and velvety.

I simply flavored buffalo milk with lemon, a pinch of salt and black pepper and I topped off the ravioli with a very simple chopped crisp vegetables and anchovy sauce, to give a touch of vegetable and savory ravioli, they are sweet and stunningly fresh results. And if you can't make ravioli by hand, I'll teach you because it's not difficult at all. Read my article on SIX TYPES OF EASY-TO-MAKE RAVIOLI AT HOME and also look at the VIDEO TUTORIAL step by step. Have a good day!

Ravioli di latte di bufala e verdure croccanti: sorprendenti


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



200 grams of flour 00
2 whole eggs
3 grams of salt
durum, to sprinkle the work surface


150 milliliters of buffalo milk concentrate (or 60 milliliters of whole milk and 60 ml of cream, or fresh ricotta as required)
a pinch of salt
ground black pepper
1 teaspoon lemon zest
2 grams of gelatin


1 carrot
1 Zucchini
1 shallot
ground black pepper
3 tablespoons pouring from Cetara
extra virgin olive oil: to taste
little grated Parmigiano Reggiano PDO


For the dough, put the flour on Workbench, then make a hole in the Middle, spreading it on the sides (the so-called fountain) and pour the eggs (shelled obviously). Add the salt and beat the eggs with a fork, only for slegarle. Begin to add the eggs slowly to the flour and then, When they mix, work the panetto vigorously for 10-15 minutes on the work top floured with a little semola, until the dough is smooth and homogeneous. Then wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. When I dial you will see that, from hard which was, it becomes soft and elastic: It is the miracle of gluten.

While the dough rest, prepare the stuffing. Put the gelatine in cold water for 15 minutes. Pour into a casserole the buffalo milk, season with a pinch of salt, black pepper and lemon zest and heat (should not boil), then add the gelatine well squeezed. Stir until it has dissolved completely and pour the mixture into a bowl (wider than it is deep, so it cools before). Cooling the mixture hardens. If you decided to use milk and cream you can follow the same pattern, If you want to make stuffed with ricotta, pass it through a sieve and season with salt, black pepper and grated lemon rind.

Roll out the pastry to the thickness you prefer (I like it a little consistently) and cut squares. Moisten the edges with very little water and put a scoop of stuffing of buffalo milk. Close the ravioli as Favorites: You can stack them like normal ravioli, fold them in half or make them like I did fold all edges at the top at the top. Put the ravioli on a cloth powdered semolina flour and cover with a cloth.

For the dressing, clean and slice the zucchini and carrot brunoise (tiny cubes), Finely chop the shallot. Skip the shallot and the vegetables in a little extra virgin olive oil for a minute and a half. Add the anchovy sauce, After turning off the burners.

Cook the pasta in plenty of boiling salted water and skip the ravioli with vegetables by joining cooking water to cream. Sprinkle with a little parmesan and serve immediately. Bon appétit!

MATCHING: An important wine and complex for a recipe just as varied and experimental, by combining vegetable flavors, salty foods and fats. We propose a Franciacorta Docg pas dosé, reserve 2007, produced by wineries Il Mosnel. The wine is called QDE, a question of labels, and is produced from Chardonnay (40%), Pinot Blanc (40%), Pinot Noir (20%). Aging is 60 months on the yeasts. Smells of dried fruit, yeast, crusty bread; elegant taste, with a perlage and delicate.

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Hedwig September 2, 2015 - 13:34

Very good really, I never make fresh pasta none (We are two) eats it and make it just for me…. but these attract me I have to try. Have a good evening

Ada Parisi September 2, 2015 - 15:09

Hedwig thanks! We are only two and I do it and then the freeze, both to puff both ravioli etc… There his racket


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