Ravioli alla bresaola
There’s nothing better than fresh ravioli, and this full-flavoured dish is the perfect example of why bresaola is a prized product.
For the pasta:
• 200g plain flour
• 80g buckwheat flour
• 60g warm water
• 1 egg
• 1 tsp extra virgin olive oil
• Salt, for seasoning
For the filling:
• 350g ricotta
• 150g bresaola, diced
• 2 tbsp grated parmesan
For the sauce:
• 50g butter
• Grated parmesan
• 1 bunch of sage
• Salt and pepper, for seasoning
1. Combine the two types of flour on a flat surface and form a mound with a well in the centre.
2. Crack the eggs into the well and add water, oil and a pinch of salt.
3. Work the mixture until it becomes a smooth, firm dough. Rest for 30 minutes.
4. Meanwhile, in a large bowl combine bresaola, ricotta, parmesan and a pinch of salt.
5. Once rested, roll out the dough to a thickness of 2 mm. Cut out circles with the brim of a glass 8 cm in diameter.
6. Spoon the filling into small heaps onto each circle of dough, then fold to create half-moons.
7. Cook the ravioli in salted boiling water.
8. Meanwhile, melt butter in a large frying pan and add parmesan. Season with sage and pepper.
9. Drain ravioli and toss through butter sauce.
10. Serve hot.