Parmesan ravioli with confit tomatoes

Procedure

Parmesan ravioli with confit tomatoes

Prepare the filling: heat the cream and milk with no boil, then mix them with Parmesan cheese and mix it with the hand mixer. Add a pinch of ground black pepper and nutmeg. Put everything in the refrigerator until the mixture is well hard.

Once prepared the dough, pull the dough as thin as possible (I arrive at the penultimate issue of the machine for pasta), then make rounds of puff pastry with the help of a coppapasta, put in the center of each dumpling a walnut stuffing, brush the edges with very little water and recap on themselves to Crescent, pressing down firmly on the edge. If you want to remain standing as my, you have to keep them standing on a towel so they take the appropriate form.

For the sauce, put the confit tomatoes in a pan with the oil and sauté them for two minutes, adding a little salt and fresh thyme if necessary.

For the Parmesan wafers, Preheat the oven to 180 degrees, cover a baking sheet with parchment paper and arrange well spaced of spoonfuls of shredded PDO parmigiano reggiano, about 20 grams per tablespoon. Bake for 6-7 minutes, allow to cool and set aside (If you want to make her curves, as my, you have to unplug her gently while still hot and lay them over a rolling pin so they take the bend, it takes a bit of exercise).

Cook the ravioli in salted water Parmigiano Reggiano, drain and mantecarli in the pan with the tomatoes confit, gently, combining cooking water if necessary.

Serve garnished the dish with 3-5 per serving ravioli tomato confit and two wafers of Parmesan.

MATCHING: A wine of Colli Bolognesi, as the Pignoletto Superiore Docg produced by Podere Riosto (in Pianoro), It is our recommendation for this recipe: is a white Apple scents, Hazelnut and honey notes, dry taste and intense.