PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
For the pasta dough:
- 300g semolina flour
- 2 eggs
- 2 yolks
- 1 tablespoon of Stefano’s olive oil
- 40ml of water
- Plus semolina to work
Stuffing:
- 1 big size burrata
- 1 tablespoon of fresh thyme
- Salt pepper
For condiment:
- 5 tablespoons of olive oil
- 50g of butter
- 70g diced pancetta
- 1 red shallot cut thin julienne
- 1 red pepper cut in diced
- 1 yellow pepper cut in diced
- 2 zucchinis emptied and cut in julienne
- Salt and pepper
PREPARATION:
- Make a well with the flour. Add the eggs and oil to the well.
- Scramble the egg mixture with your finger and slowly add the flour until a ball forms.
- If the ball does not form, add water.
- Knead the dough for about 5 minutes and then let it rest for 30 minutes.
- Mix the ingredients for the stuffing and season to taste.
- Roll your dough and make sheets to make ravioli, if you have an Imperia machine you stop at 2. If you have an Altas Marcato you stop at 4 or 5. It’s very important to work your pasta well all the time watch video
- Once ravioli made put on a cookie sheet on top of a dish cloth
- Put a 28cm julienne casserole with water to boil
- In a 28cm sauteuse julienne add your oil, butter put at high heat.
- Then add shallots and stir
- Add pancetta, let it color and add your peppers and zucchini stir well put at very low heat, if you need you could put a bit of pasta water
- Salt your water when it boils add your ravioli 20 seconds remove with a strainer and add to your condiment mix well if it’s dry add a bit of pasta water parmesan cheese and serve
- Bon appétit !
