Angela Olmi – Chef at Osteria da Gagliano – Sarteano (SI)
Here we are with another delicious recipe from the “Pecorino che Passione” cooking class held by Angela Olmi chef at Osteria da Gagliano in collaboration with Stella Severini of Misenplace.
The first time you try ravioli divide the ingredients and make half portions. Then when you’ve learned make more ravioli and freeze them. It is easy and very useful: boil the ravioli just for 1 minute, drain and pass under very cold water. Drain again and grease them with some olive oil. They are now ready to be frozen and used anytime you want. Just take them out of the freezer and boil them in salty water as the fresh ones.
Handmade ravioli stuffed with pecorino and mint in a sage, butter and pine-nuts sauce.
Ingredients (for 60 ravioli)
- 400 gr of Flour “0”
- 150 gr of Semolina flour
- 5 eggs
- 1 spoon of extra virgin olive oil
- a pinch of salt
Mix the two flours and pour them in a heap onto the rolling board, add a pinch of salt and make a hollow on top into which you pour the oil and the eggs. Start mixing the eggs inside with a fork then slowly add the flour. When the dough starts to stick at the fork use your hands to work the dough and form a ball. Add some flour to the surface; knead until becomes smooth and elastic (about 10 minutes), adding remaining flour if necessary to keep dough from sticking to the surface. Cover and let rest for 30 minutes.
While the dough rests prepare the stuffing.
For the stuffing:
- 300 gr of chopped pecorino cheese (not seasoned)
- 400 gr of ricotta di pecora (cottage cheese)
- chopped fresh mints + a teaspoon of dried mint
- salt and pepper
Start by mixing the chopped pecorino cheese with the ricotta (cottage cheese), add a pinch of salt and mix well with a fork and then with a mixer. Add the fresh and dried mint and some pepper (according to your taste).
If the stuffing is too liquid add some grated Parmigiano or bread crumbs.
Now take the pasta dough and divided into fourths; roll one portion at time onto a lightly floured work surface to a 1mm thickness, dusting the dough with a light coating of flour if it starts to stick. Keep the dough that you’re not using covered.
With a teaspoon take the stuffing and make a row on one side of the dough. When you have finished the row, fold the empty side of the dough over the side with stuffing. Press well on the sides and around the stuffing. With a sharp knife cut the ravioli (square shape). Press each raviolo to let all the air out, using the fork to seal the sides of the raviolo by pressing well the dough into the floured work surface.
Cook the ravioli in salt water, cover the pot and let the ravioli cook usually 5 to 7 minutes but as with all the hand made pasta cooking time depends on the thickness of the dough, so try to pinch a corner of the raviolo to check if it is ready or not.
Meanwhile prepare the sauce:
- 40 gr of butter per person
- 1 spoon of grated Parmigiano cheese per person
- sage (according to your taste)
- 1/2 teaspoon of Pine-nuts per person
Toast the pine-nuts in a pan or in the oven. Meanwhile put the butter in a pan and let it melt, add the chopped sage, a pinch of salt and fry for 10-15 seconds, add some cooking water and the Parmigiano cheese to form a smooth sauce.
Carefully drain the ravioli in a colander and put them in the saucepan. Add the pine-nuts before serving.