These ravioli with amatriciana sauce recall a typical first course of Italian cuisine. The tasty filling made with pecorino cheese, ricotta cheese, browned onion and guanciale goes well with the typical sauce, ideal to surprise guests and lovers of the classic version of the amatriciana.
FOR FRESH PASTA
- 2 eggs;
- 200 gr of flour;
- a pinch of salt.
- 200 gr of low-fat ricotta cheese;
- 2 tablespoons of grated pecorino cheese;
- 1 red egg yolk small onion;
- 50 gr of diced cheek plus;
- salt and pepper;
- extra-virgin olive oil.
FOR THE SEASONING
- 400 gr of fresh pulp of fresh pecorino;
- tomatoes and pepper;
- 1 teaspoon of extra virgin olive oil;
- fresh basil leaves.
Prepare the fresh pasta for the ravioli: pour the flour on a pastry board and form the fountain. In the center shell the eggs, add a pinch of salt and knead everything until the dough is smooth and homogeneous. Knead it for about ten minutes. Then let it rest covered with a cloth for 20 minutes.
Chop the onion and brown it with a turn of oil. When it has softened, add the pillow and brown everything for a few minutes. Then let it cool well.
Work the ricotta together with the pecorino cheese, salt, pepper and nutmeg. Pour the onion with the pillow, shell the egg and stir well. Then set aside.
Take the pasta, flour it and roll it out with a rolling pin or with the pasta machine. You will need to make a thin sheet of pasta. Place small teaspoons of stuffing, well spaced, on the sheet.
Moisten the pastry with very little water. Place a sheet of pastry on top and remove any air bubbles by sealing the filling well. Use a wheel to cut the ravioli. Flour them well.
In a pan, pour the fresh tomato pulp together with a round of oil, salt, pepper, basil leaves and sugar. Let it simmer over low heat.
Separately, without adding any seasoning, brown the pillow that you had set aside for the decoration of the dish. Cook it until it becomes crispy. Then drain it from the fat on a sheet of absorbent paper.
Bring plenty of salted water to the boil. Boil the ravioli in it: it will take 4 – 5 minutes to cook. Drain them directly into the tomato sauce. Season them well and place them on a plate. Decorate the dish with pecorino cheese flakes, crispy bacon and fresh basil leaves.
Half Penne With Mullet And Escarole Sauce
The endive sauce, slightly bitterish, well supports the marine flavor of mullet, making this first course intriguing and particular.
- 320 gr of half penne;
- 300 gr of mullet fillets;
- 200 gr of escarole;
- 1 smooth round tomato;
- 1 shallot;
- 1 clove of garlic and white olive;
- salt and pepper.
Heat 2 tablespoons of oil in a frying pan, add the crushed garlic clove and let it season for a couple of minutes on a low heat, then remove the garlic.
Add the shallot and escarole, both chopped, brown, salt and pepper, then wet with a glass of hot water and continue cooking until the escarole is tender and well cooked.
In the meantime bring the water to the boil and cook the pasta. Cut the mullet into small pieces and sauté them in a pan with very little oil, season with salt and salt and add a tablespoon of white wine.
Blend the escarole until you get a smooth and homogeneous sauce, then add it to the mullets.
Keep the pasta well “al dente” with the sauce, adding the tomato in thin slices for 1 minute over high heat, season with chopped parsley and serve on plates.