Ravioli stuffed with Fresh Tomino on Pea Cream
200 g
00 flour
2
eggs
250 g
fresh Tomino cheese
30 g
Parmigiano Reggiano
1
egg yolk
to taste
salt
100 g
peas
50 ml
extra virgin olive oil
1 tablespoon
grated Parmigiano Reggiano
2 tablespoons
cooking water
to taste
pepper
La preparazione della ricetta
1
Prepare the dough by working all the ingredients for 10 minutes. Let it rest for 30 minutes.
2
Prepare the filling by mixing all the ingredients except the egg. Check the salt, then add the egg and mix again.
3
Roll out the dough and make the ravioli.
4
Separately, prepare the cream by blanching the peas and blending them in a mixer with the Parmigiano, salt, pepper, and a little cooking water.
5
Cook the ravioli in boiling salted water, pour two tablespoons of the pea cream onto a plate, and arrange the ravioli with a sprinkle of Parmigiano.
