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