A tasty and fresh first course for this hot Sunday in July is the recipe he offers us “Roberta's kitchen with extra virgin olive oil”. And when we talk about pesto – because here we are in the presence of ravioli with pesto and cherry tomatoes with burrata filling – we cannot help but think of Liguria. Therefore the combination could only be with an oil representative of the typical varieties of this region. Our Roberta has chosen a blend where, next to the best known taggiasca, there are autochthonous varieties with their own appreciated aromas and flavours. So here we are, ready to get to work for an easy preparation.
difficulty: easy
Preparation: 20 min + 30 min dough rest
Cooking time: 3 / 4 min
Serves: 6 Guests
Cost: Bass
INGREDIENTS
For the dough:
- 400 g 00 flour
- 4 eggs
- salt
For the stuffing:
- 1 burrata weighing about 200/250 g
For the basil pesto:
- 100 g fresh basil leaves
- 50 g grated Parmigiano Reggiano Dop (stravecchio).
- 30 g Sardinian Pecorino (Fiore Sardo)
- 30 g Pine Nuts
- 2 cloves of garlic
- salt
- extra virgin olive oil from Taggiasca, Colombaia, Merlina and Razzola
To add:
coarse salt (for cooking the ravioli)
6/7 cherry tomatoes
Extra virgin olive oil from Taggiasca, Colombaia, Merlina and Razzola – Medium fruity
PREPARATION
To prepare the homemade ravioli, start with the egg pasta: form a well with the flour on a pastry board and break the eggs in the centre; mix with a fork then knead until you obtain a smooth and elastic dough which will be wrapped in plastic wrap and left to rest at room temperature for about 30 minutes.
For the basil pesto: wash the basil leaves under running water and dry with a clean cloth; put the basil in the bowl of a blender; pour the extra virgin olive oil into the blender together with a pinch of salt, the garlic and the pine nuts; blend intermittently for a few seconds (this way the pesto won't get too hot and will keep its bright green colour); finally add the 2 grated cheeses and blend again intermittently until the right consistency is obtained.
For the filling and the preparation of the ravioli: crumble the burrata with your hands, drain to eliminate the excess liquid; roll out the dough and form small disks with a 6/8 cm pastry cutter; put a little burrata in each disk, overlap another disk (trying to remove the air around the filling), close the ravioli around it with the prongs of a fork.
Cook the ravioli in boiling salted water, drain, add the basil pesto, mix delicately and serve by adding a few pieces of cherry tomatoes and a drizzle of raw Taggiasca, Colombaia, Merlina and Razzola extra virgin olive oil.
