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Ravioli with cream of Buffalo mozzarella

Here's another dumpling with egg yolk. Because when I get a craze there is nothing to distract me. This time I seasoned simply with a little extra virgin olive oil and set on a bed of creamy Buffalo mozzarella with roasted pistachios, topped with two asparagus tips. The only care you need is to pull the dough really thin, otherwise in the time it takes to cook the egg yolk is in danger of becoming hard and instead must remain soft.

Ingredients for 4 RAVIOLI:

  • 100 grams of egg noodles (follow the recipe in ‘basics‘) to pull in a very thin sheet from which 8 disks of pasta
  • 4 egg yolks
  • 1 egg white
  • salt and pepper
  • a Buffalo mozzarella from 150 grams
  • 8 asparagus tips
  • 30 grams of pistachios
  • extra virgin olive oil as required
  • 8 asparagus tips
  • 10 grams of butter

Prepare the cream of mozzarella by blending the hoax with a drizzle of extra virgin olive oil and a pinch of salt, until creamy foamy and homogeneous.

Toast the pistachios in a pan for a minute and then chop them roughly. Steaming the asparagus tips for 5 minutes and toss for a minute in a pan with butter, some’ salt and pepper.

Place on a floured the eight discs of dough and put in the center of each, a whole egg yolk. Then brush the edge of dumpling with a little egg white and adhere the other disk, taking care not to leave air pockets inside and stick the edges between them. Press gently to seal the edges with the prongs of a fork. Cook the ravioli in salted water: If they are fairly thin should bake in 3 minutes and the yolk should remain soft inside.

Serve ravioli dressed with a drizzle of extra virgin olive oil on a bed of creamy Buffalo mozzarella, decorate with toasted pistachios and with asparagus tips.

THE PAIRING: NET but delicate flavors of this dish we chose a Sauvignon Doc Collio, produced by Tenute Ambrogio e Giovanni Folonari. Ronco dei Folo scent of white fruit and elder: its taste is fresh and persistent taste. It should be drunk chilled at about 12 degrees.

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4 comments

Simona June 13, 2014 at 17:05

Hi Ada,
Can I prepare the cream of Buffalo on Friday to serve it and eat it on a Saturday night?Where I preserve it?

Reply
Sicilians creative in the kitchen June 13, 2014 at 17:08

Simona dear, but Buffalo cream have to do before??? just put everything in a blender, mozzarella and cream etc and you do go! I fear that, making it in advance, the whey separate from fat and come out a mess…If you really want to try, take a test attempt: buy a small 100 grams mozzarella, follow the recipe, put it in a jar and store it in the refrigerator overnight airtight. Here goes nothing…

Reply
Erica Of Paul July 7, 2013 at 09:36

And this????? ADA…. I take away the words!!!!! This really is a gem!!!
Large!!

Reply
Sicilians creative in the kitchen July 7, 2013 at 23:56

You're too kind! This winter I had a fixation for the ravioli with egg inside…A hug!

Reply

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