Tomato ravioli, with an almost liquid filling, in water of Parmigiano Reggiano cheese. Today's recipe is, all & #8217; appearance, deceptively simple: the ingredients are the most beloved Italian pasta ever, but in a new outfit. Solo pasta, tomato and Parmesan. To change, though, are the consistencies, in a play of flavors and fragrances. For the filling with tomatoes I was inspired by a recipe by Paolo Lopriore, While that of Parmesan is a water #8217 & recipe of the Supreme chef Massimo Bottura. I wanted to make the whole thing more aromatic fresh in many different herbs and piecing plate, which release balsamic aromas in contact with the hot broth. Is’ a dish isn't hard, but it takes a while’ patience to make it happen, because you have to prepare the dough #8217 &;, to make the ravioli #8217 Parmigiano and especially water l &, that has to be done the day before. I assure you, though, It's worth it. And this will be one of my Christmas specials. Have a good day.
Ingredients for 6 people:
for the dough
- 200 grams of flour Majorca stoneground (or your favorite meal)
- 2 whole eggs
- a pinch of salt
- hot water, to taste
- some’ egg white for brushing the ravioli</ at the>for the filling (recipe by Paolo Lopriore)
- 200 grams of tomato sauce (in season you can get you home)
- 5 grams of agar agar
- extra virgin olive oil, to taste
- salt and pepper, to taste
- for the Parmesan cheese water #8217 & (recipe by Massimo Bottura)
- 300 grams of grated Parmigiano Reggiano 36 month
- 800 milliliters of natural mineral water
- and still
- herbs to taste (Timo, Marjoram, Mint, Chocolate Mint, lemon thyme, fresh oregano)
For the Parmesan cheese water #8217 &: put into a casserole the 36 month Parmigiano Reggiano grated, Add l & #8217; mineral water and, stirring constantly, 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. L & #8217; next day you will see that on the surface it will be formed a thick cream. Remove it with a spoon and keep it (l & #8217; next season of simple spaghetti with this cream and lots of black pepper) filtered water and Parmesan cheese with a l & #8217 meshed strainer.
For the ravioli dough #8217 &;: put the flour on the work surface, the salt and the eggs. K l & #8217; dough, adding if necessary a little hot water, until the mixture is smooth and homogeneous. Form a loaf, wrap it in plastic wrap and let stand in refrigerator for at least a & #8217; now.
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 l & #8217; agar agar and mix thoroughly. Remove the mixture from heat and pour into a baking tray lined with parchment paper. Allow to cool completely, then cover with plastic wrap and refrigerate.
Roll out dough for ravioli with l & #8217; a rolling pin, at a thickness of 1-2 mm approx. Have on the pastry a bit’ by stuffing with tomato sauce, brush l & #8217; dough with a little’ egg whites slightly beaten and cover with the rest of the pastry. Draw round ravioli, pressing down firmly on the edges.
Warm water of Parmigiano #8217 l &;. 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 ready to serve, pour in the boiling water of Parmigiano #8217 l & holsters;. Bon appétit!