Ravioli with ricotta cheese and fennel

I love the egg noodles, Obviously homemade and especially if stuffed. Is, between the fillings, I'm a sucker for the ricotta, from good siciliana. This is a dish I concocted in a burst of gluttony and that has in large part of ingredients that are more loyal: egg pasta ravioli stuffed with ricotta cheese and fennel (an aromatic herb that smells gently of anise and you can replace with the green parts of the fennel), topped with raisins, pine nuts, fresh onion and Parmesan.

Ingredients for 4 people:

for the ravioli

• 150 grams of thinly with egg (I shot up to number 8 of the machine to make the dough)
• 200 grams of fresh ricotta
• a sprig of fennel
• a whole egg
• 50 grams of grated parmigiano reggiano PDO
• salt and pepper

for the dressing

• 50 grams pine nuts
• 50 grams raisins
• two fresh onions
• extra virgin olive oil as required
• shredded PDO Parmigiano Reggiano as required

Wash and clean the fennel and sbollentarla for 10 minutes in lightly salted boiling water (boiling water is a great cleansing decoction), drain and allow it to dry on a paper towel and then chop it finely. Put the raisins for 10-15 minutes to soak in a little hot water and lightly toast the pine nuts in a pan. Derive from sheets of egg pasta 16 discs with a pastry rings of 10-12 centimeters in diameter (If you obtained more I'm sure it will advance, so don't worry).

In a bowl mix the ricotta, egg yolk keeping aside the egg white, the Parmesan, the fennel, chopped (keep aside little to add to the gravy), season with salt and pepper. Put a bead of the compound in the center of half of the discs of pastry, brush with a little egg white on outer edge of the disc and cover with the remaining disks of pasta. Do good pressure on the edge of the ravioli to seal and then press also carefully all around the prongs of a fork.

For the dressing, Finely chop the spring onions and let them wither slowly in olive oil, combine the raisins well squeezed, pine nuts, the cistre set aside. Season with salt and pepper and cook everything by adding if necessary a little hot water for about 5 minutes.

Cook the ravioli in salted water: If you are pulled thin cook 1-2 minutes. Drain, arrange them on a platter and serve with the sauce and a generous helping of grated Parmesan. Garnish with a sprig of fennel and serve immediately.

THE PAIRING: Delicate flavors for this recipe that we match a fragrant wine but never intrusive, from the standpoint of aromatic, like the Sauvignon Blanc. We chose the company Pfitscher, belonging to the Consortium Alto Adige wines. “Saxum“, This is the name of the product, It has an alcohol content of 12,5% ABV., It is characterized by hints of fruit and herbs, for a dry and slightly acidic. To taste fresh.