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Ravioli rotondi — image

Ravioli rotondi

This recipe is from Sarah Puozzo, Master of Pasta: “Making pasta is my passion.A passion is insatiable; you are always hungry for more. After years of working with flour and eggs, I became the first in the Benelux to achieve the Master title in pasta making at the end of 2020.

Ingredients

2units.itemsEggs
100semola grano duro rimacinata
1.5units.eetlepelKitchen salt
100type 00 flour

180gpeeled scampi
2Flat-leaf parsley
1Lemon
Fleur de sel

4Basil leaves
1Flat-leaf parsley
1garlic clove
8tomatoes
4unpeeled scampi
70pine nuts
Extra virgin olive oil
Dry white wine
Lemon zest

Preparation

  1. Mix the semola and type 00 flour. Pour the flour onto the work surface and make a well (in Italian, this is called fontana) in the center. Break the eggs into the well and use a fork to mix all the flour with the eggs.
  2. Knead for about 10 minutes until you have a nice dough ball. Cover with plastic wrap and set aside for at least 30 minutes at room temperature.

  1. Remove the intestinal tract from the scampi: make a shallow cut along the back of the scampi and pull out the black vein.
  2. Finely chop the scampi with a knife.
  3. Finely chop the flat-leaf parsley and add it.
  4. Zest 1/3 of the organic lemon and add as well, along with a pinch of fleur de sel.
  5. Mix everything well and set aside.

  1. Peel the tomatoes: put a pan with plenty of water on the stove. Make a shallow cut at the bottom of the tomatoes. Dip them in the boiling water for a few minutes.
  2. Remove the seeds and seed lists from the tomatoes and cut the flesh into small cubes (brunoise). Set aside.
  3. Place a large open pan over medium heat and add a splash of extra virgin olive oil. Peel and crush a garlic clove with the flat side of a knife. Add the garlic clove to the pan, along with the 4 sage leaves.
  4. Add the tomato cubes and season with a pinch of fleur de sel. After a few minutes, add a splash of white wine (optional). Let the sauce simmer gently and after about ten minutes remove the garlic clove and turn off the heat.
  5. Pound the rest of the flat-leaf parsley with the pine nuts and a generous pinch of sea salt in a mortar. Then add extra virgin olive oil until you get the right texture (not too runny and not too firm). Set aside.

  1. With the pasta machine: flatten the dough ball and roll the first sheet of dough through the smallest setting on your machine. Fold the edges inward and roll it again through the machine rollers at the smallest setting. Then roll the dough through the machine, increasing the setting by one each time. Stop when the pasta sheet is about 1 millimeter thick.
  2. Roll out the dough with a rolling pin. Then flatten the dough ball by hand and roll it out with the rolling pin, turning the sheet a quarter turn each time.
  3. Fill half of the pasta sheet with small mounds of filling. Each mound should be about 2/3 the size of your ravioli.
  4. Then cover with the other half of the pasta sheet and press the air out around the mounds. Cut out the ravioli with a cutter or a narrow glass.
  5. Bring a pan with plenty of water to a boil over high heat. Add 1 tablespoon of sea salt. Cook the ravioli in it for a few minutes. Check if the pasta is al dente.
  6. Put the pan with sauce back on medium heat and add the ravioli, a tablespoon of pasta water, the four unpeeled scampi, and toss everything together.
  7. Divide the pesto over the plates and then the ravioli with sauce. Garnish with the unpeeled scampi.
  8. Finally, grate some lemon zest over the dish. Buon appetito!