So, what am I going to tell you about pasta? Well, to be honest…
J’ ADORE pasta and I really eat them all the time…
Ravioli, spaghetti, fusilli, in salad, with sauce, without sauce, naked, spicy, soft, in a plate or simply in a pot… Pasta is fun and makes you happy! They go with everything and anything, actually you can say pasta are multicultural…
But honestly, there is nothing better than fresh pasta … So for today let’s have a recipe with homemade ravioli.
- 300gr Wheat flour (type 00)
- 4-6 Egg yolks
- 1 Tablespoon olive oil
- Feta cheese
- 1 Onion
- 1 Clove of garlic
- 1/2 Fennel
- Salt and Pepper
- Olive oil
- 1 clove of garlic
- Salt and pepper
- Pine gables
- Lemon zests
Herbs for decoration (Oregano, basil cress, sage)
- Pasta roller
Let’s start with the pasta dough. You can prepare it in a kitchen aid or by hand, but usually I use a Kitchen aid. I don’t have enough muscles 😉 Ok, ok I admit, I am just a lazy girl…
Put the flour, the salt, the oil and the egg yolks in the bowl of your Kitchen aid, fitted with a hook and mix it slowly. First put 4 yolks, if the dough is still blasted add another one. Continue to mix the dough until it gets a smooth and elastic texture. Once you have finished, cover it with a film and let it rest in the fridge for about 1 hour.
Continue with the “farce”. Cut the onion and fennel into small dices and saute them gently in a dash of olive oil. Then add the clove of garlic and the rocket it into the pan. At the end add the feta, cut into small pieces. Taste your preparation, if necessary add some salt and pepper. When you have finished, let it cool down until using.
Now you can realize your the pesto, you’ll see, it’s really simple. Put all ingredients in a mixer; fill up with olive oil and mix. Taste, if necessary, add some salt.
Finally, the most delicate preparation, the ravioli! Actually no, this isn’t difficult at all…
Roll out your pasta dough with the rolling mill. When you have reached 2mm, take the first half of the dough and cover it with some aromatic herbs. For this, I used some oregano leaves, thyme and sage. It flavors your pasta dough and it looks quite pretty. Fold up the other half of dough and roll it out again. Your pasta is ready when you can see your fingers through the dough.
Hold on, it’s almost over…
Detail circles, with a glass or a cookie cutter, and put a little bit of your farce in the center. With the finger or a brush dab the edges with some water, then close with another circle of dough. Take a fork and press on the edges of the ravioli, it prevents opening during cooking. If don’t want to cook them immediately, you can keep them in the fridge for a couple of days. If not, cook them for about 3-4 minutes in salted water.
Serve your Ravioli with a little bit of your pesto, a drizzle of olive oil (extra virgin) and a few shoots of cress and oregano leaves…
Gustate it vostro pasto…