Preparation time: 1 hour
Portions: 2 people
For the dough:
70 gr. 00 flour
100 gr. Semolina flour
For the filling:
72 month Parmesan cheese 100 gr.
Cream to taste
For the sauce:
Parmesan Cheese 72 months 50 gr.
Flour 00 100 gr.
Vegetable broth 30 gr.
Cream 30 gr.
Salt to taste
For the balsamic vinegar marmalade:
Balsamic vinegar 70 gr.
Caster sugar 100 gr.
Apple Pecitin 105 degrees 50 gr.
For the pepper cream:
2 roasted red peppers
Oil to taste
We start with the fresh dough by pouring a little less than 100 g of flour into a bowl (better to keep some aside to add if needed). Make a hollow in the centre and add the whole egg. Start kneading until the right consistency is reached (at least 7-8 minutes).
In the meantime, bake 2 red peppers in the oven at 200 degrees for 20 minutes, which will serve for our cream. In the meantime, prepare the filling, grate a little 72 month Parmesan cheese and, using a bowl in a bain-marie, mix it with a little cream to make a mousse.
Take the peppers out of the oven, still hot, cover them with clingfilm and after 10 minutes, remove the seeds from the skin, use an immersion blender and a drizzle of olive oil to make our cream, season with salt and pepper.
For the balsamic vinegar marmalade, we combine all three ingredients in a saucepan and bring them to 100/105 degrees and set the mixture aside. At this point the fresh dough will have rested: take it and divide it into two equally sized loaves.
One can be covered with cling film until it is time to roll it out, while the other can be lightly dusted with flour so that it is not absorbed; pass the dough ball through the rollers of the pasta machine: pass it through the rollers from the widest to the second last size until you obtain a sheet about 2-3 mm thick, which you will place on a surface lightly dusted with flour.
Take the roll that you have wrapped in cling film: remove the latter and repeat the operation, rolling it out next to the other sheet, taking care to flour the surface with a little semolina flour.
Create small mounds of filling with a piping bag, placing them on one of the two rolled out rectangles about 3 cm apart. Sprinkle some water on the edges of the pastry or, if you prefer, brush the edges of the ravioli with a kitchen brush. This will ensure that the two sheets of dough stick together and cover them with the other sheet of dough; make the edges fit together and apply light pressure with your fingertips between the piles of filling to remove air and prevent them from opening and the filling from escaping during cooking. Use a pastry cutter to cut out your ravioli.
Cook the ravioli in plenty of salted water for 3½ minutes. In the meantime pour some of the filling we used to stuff the ravioli into a soutè, add some water and heat up to obtain a 72 month Parmesan cream.
Drain the ravioli in the sauce, let our cream shrink and prepare for serving. Serve on a soup plate, cover the base with the pepper cream, lay the ravioli on top and with a small spoon pour the balsamic marmalade over each ravioli, garnish with herbs and edible flowers.
Enjoy your meal!
We would like to thank Chef Noel Lapedota of Ristorande ‘Vetro’ (at the Giardini Margherita greenhouses).
Have you already tried BIO Parmigiano Reggiano from Caseificio BIO Reggiani?
Try it now!