Ricotta and black mulberries in syrup. It may seem a risky combination, and even more so if I tell you that I tossed with melted butter, Mint, lemon zest and cheese, but you have to try it before you judge. A matching, and here let me say it alone, successful and proud. The idea was born from my love (by now you all know), for the stuffed egg pasta and ricotta, from my passion for original creations and the jam of man (the black mulberries) Farm Sigi. And if you like ravioli, take a look also at burrata ravioli with artichokes and hazelnuts or those of cottage cheese with tomato and Basil.
Ingredients for 4 people:
- 150 grams of thinly with egg (If you want to make it at home click here for ‘basics‘: I browse to the number 8 shooting of ravioli machine for making pasta, so it's as thin as a veil and bake in one minute)
- 200 grams of fresh ricotta
- a jam morici or blackberries
- salt to taste
- one egg white
- 2 tablespoons grated Parmesan cheese
- 50 grams unsalted butter
- a lemon peel quite large
- a handful of fresh mint leaves
- grated pecorino as required
Gain from browse egg 24 discs with a diameter of approx 5 cm cake ring (I calculate a portion of 6 ravioli per person, but with this amount of browse probably will advance). Sift the ricotta and put it in a bowl. Chop two tablespoons morici (without sauce) and combine them with ricotta, then add the Parmesan cheese and mix well. Fix finally salt. Put a teaspoon of mixture on each disc, brush the outer edge of the dumpling with a little egg white and fold it in half on himself, taking care not to leave air bubbles inside. Seal the edge of the firm but gentle pressure raviolo with her fingers and, then, Press above even the prongs of a fork. Set aside the ravioli on a well floured.
Put the butter in a frying pan, the lemon peel, a pinch of salt and the Mint and melt the butter over low heat. When you've taken a golden color (and you'll hear a heavenly aroma of mint and lemon), remove from heat and remove lemon and Mint. Cook the ravioli in salted water (It will take a minute just), drain them and arrange them on plates. Sprinkle dumplings with melted butter, Garnish with a sprinkle of grated pecorino cheese, some’ fresh mint and a few drops of jam juice man.
THE PAIRING: With a special and delicate flavors like this dish ravioli, balanced between sweet and salty, We decided to match a wine with flavors just as details: a Signé rosato, produced by Cellars in Caldaro, in South Tyrol, It is characterized by its aromas of raspberries and cherries, fresh and delicate taste. Serve at approximately 10 degrees.