Fennel and pecorino ravioli
Suggested material offered in store
Ingredients
Stuffing
1 fennel bulb (around 400gr) with stalks and leaves, diced
50 g butter
100gr Pecorino rape cheese (Savello)
400gr fresh ricotta cheese (Saputo Fiorella)
2 eggs
Salt and pepper
Sauce
200 gr of butter
50gr pecorino grated cheese
1/2 cup pasta water
Pepper
Preparation
Heat the butter in a 28cm pan. Sauté the diced fennel for about 10 minutes. Season with salt and pepper and set aside. The mixture must be at room temperature before putting in the food processor.
Using the food processor, pulse the fennel. You can also do this with a mezzaluna.
Pour the fennel into a bowl and add the ricotta, eggs and pecorino cheese. Mix well and set aside.
It's time to get out your pasta machine and ravioli mold.
Refer to the fresh pasta recipe.
To make ravioli, stop at number 2 on the Imperia pasta machine.
Put some semolina on one side of the dough sheet that will go on the side of the ravioli mold.
Using the mold, make small hollows and fill with the filling. Put a sheet of pasta and press with the roller. This will seal and cut the ravioli. Remove the excess pasta from around the mold.
Place ravioli on a cookie sheet covered with a dish towel. Sprinkle with a little semolina. You should have 6 dozen ravioli.
In a large sauté pan, melt the butter over low heat.
Bring 8 liters of water to a boil and add salt. Add the ravioli and cook for about 30 seconds to 1 minute once the water is boiling. Drain (be sure to save some of the cooking water).
Put the ravioli in the butter. Mix gently.
Add Pecorino cheese and pepper. Mix gently and add cooking water if necessary.
Adjust seasoning.
Enjoy!
*You can freeze the ravioli
Place them side by side on a cookie sheet covered with a dish towel. Put in the freezer for about 1 hour. Then place them in a Ziplock bag and put in the freezer.
To cook, always freeze in boiling water.
Yield
6 servings.
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