30 months Parmigiano Reggiano ravioli with cherry tomatoes confit and Parmesan wafers. To achieve them it only takes a little’ patience and the desire to try a homemade cuisine based on simplicity and very few ingredients, but all of excellence. What you need to prepare every good RECIPE OF FILLED PASTA. You have already read my article on SIX FORMS OF RAVIOLI EASY AND FAST TO DO IN HOUSE with the VIDEO TUTORIAL step by step?
The browse egg obviously is handmade (found HERE the basic recipe) and it couldn't be easier to prepare and to apply, so you have no excuse. The filling of the ravioli with confit tomatoes Parmigiano Reggiano is even simpler: Parmesan cheese 30 months, the flavor and unmistakable grain, mixed with a little cream and a pinch of nutmeg and a little black pepper. I remind you that the PDO Parmigiano Reggiano over 30 months of seasoning becomes naturally lactose-free and then, if you use soy cream, even those who are allergic to lactose can eat these dumplings.
The toppings are the cherry tomatoes, First confit cooked in the oven and then retouched in a pan with a little’ by timo. In order to obtain a slightly sour and still fresh salsa. Of course you can cook any kind of tomato confit, bearing in mind that most will be great more must cook. They could not miss the Parmesan wafers that give crunchiness to the dish. If you had in mind to prepare ravioli for an elegant and refined dinner, they may surprise you. Have a good day.
Parmigiano Reggiano DOP RAVIOLI WITH TOMATOES CONFITPrint This
- 300 grams of egg pasta ravioli, done using the recipe I found HERE
- FOR THE STUFFING:
- 200 grams of Parmesan cheese Dop aged 30 months
- 80 ml of cream
- 15 milliliters of milk
- nutmeg as required
- a pinch of pepper
- FOR THE DRESSING:
- 200 grams of tomato confit made using the recipe I found HERE
- 4 Tablespoons extra virgin olive oil
- Timo as required
- salt to taste
- PODS FOR PARMESAN:
- 100 grams of shredded PDO parmigiano reggiano
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 the rounds of dough with the help of a pastry rings, 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 tomato confit in a pan with oil and saute for two minutes, adding if necessary a little’ salt and fresh thyme.
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 while’ 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.
THE PAIRING: 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.