Tomato ravioli in water of Parmigiano Reggiano cheese

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.

Tomato ravioli, water of Parmigiano Reggiano cheese

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)

Tomato ravioli, water of Parmigiano Reggiano cheese

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!

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4 comments

elisabetta 4 January 2018 at 13:57

It seems a huge fried egg, very tasty risotto with pumpkin. I wanted to give you a recipe for a drink :
100 g of tuna oil or extra virgin olive oil
50 grams of farcitoast or gardener chopped pickles
Mix the two ingredients in a bowl, at will add a tablespoon of mayonnaise or salsa. If you want you can fill the boiled eggs with stuffing and you can mix the yolk to tuna and pickles.
I like, especially in summer.
A big kiss
Elizabeth

Reply
Ada Parisi 9 January 2018 at 13:20

Hi dear, excuse the delayed response but without a fixed PC is impossible. You're a sweetheart. ADA

Reply
elisabetta 12 December 2017 at 08:48

I am preparing for Christmas, I love the tomato: Thanks for the wonderful recipe

Reply
Ada Parisi 12 December 2017 at 13:36

But thanks to you, I would only recommend the use of fresh tomatoes (watery for now) but a great tomato sauce, to cook for a few minutes with a drizzle of extra virgin olive oil. One kiss, ADA

Reply

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