la ricetta in italiano qui
This recipe is a personal performance by Matia Barciulli (a young brilliant Tuscan chef working at Osteria di Passignano) regarding one of the most classic and typical dishes of Tuscan cuisine: the tomato soup.
Matia showed them bundle shaped, they are very scenographic, but a litle long to do. So I tried to get them even in different shapes like the classic crescent-shaped, square and triangular (I forgot the round :-), perhaps more easy and quick to prepare, and I must say that the dish with mixed ravioli is very decorative and very good-looking, culinary speaking, and you, what do you think?
For the dough Matia suggests to follow this proportion: 500 g dry ingredients (flour) and 280 g wet ones (eggs). About flours he chooses a combination of 80% white flour and 20% remilled semolina flour (or just semolina if you like a more rustic texture), but you can chooses the flour mix you like more, so spelt, kamut, whole wheat flours are welcome. Ravioli dough is made with eggs and egg yolks (they give more structure), while if you are making long pasta (such as noodles or tagliatelle) you will use 250/260 g eggs alone.
This dose will make approximately 150/170 ravioli.
For the dough:
100 g semolina flour
400 g all purpose flour
80 g egg yolks
200 g eggs
a pinch of salt
Mix flour with eggs and salt, but do not work the dough too long otherwise it will dry out then. When all ingredients are amalgamated, let it rest on the work surface covered with a bowl for at least half an hour. Better, however, if the dough is prepared the day before, or even a couple of days before, it will become more elastic and better manageable, just wrap it in plastic wrap and store in refrigerator. Take to room temperature before use.
For the filling: a dose of cold Tuscan tomato soup
If too liquid, let it dry on the stove over medium heat, being careful it won't stick to the bottom of the pan. Then let cool.
Roll out the dough very thin (taking a piece at a time), roll it very long, then rewind and roll out again. Place it on the working surface (lightly dusted with flour), cut out the squares for ravioli (or shape into your favorite pttern), put a teaspoon of filling in the center.
With a brush, wet the edges of each raviolo with water, then first fold two opposite corners, then fold the other opposite onesthe towards the center and seal tightly sides between them (water helps in this operation like a glue).
1 large bunch of basil
1 clove of garlic
200 g grated Parmesan cheese
100 g pine nuts, lightly toasted in a pan
extra virgin olive oil
parmesan to decorate
In a mixer blend together pine nuts, garlic and Parmesan cheese, adding oil little by little until you get a creamy sauce. Then add the basil leaves. When basil is added at last, it won't oxidize and get dark and bitter because the dry amalgamated ingredients protect the leaves from the mechanical action.
Cook ravioli in salted boiling water for a few minutes, drain well, toss with some olive oil and serve over pesto sauce, garnish with parmesan cheese.
This recipe is my personal entry to WHB # 331
hosted by Elena from Zibaldone Culinario