Raviolo with “Il Casone 1729” extra virgin olive oil served with cacio and amber jack pepper

Andrea Mattei

For 4 people

For the pasta
300 g of soft plain flour
150 g of manitoba flour
150 g of lettuce
40 g of extra virgin olive oil
150 g of water

For the filling
200 g of sheep's milk ricotta
50 g of mature Maremma Pecorino
100 g of milk Maremma Pecorino

200 g of finely sliced raw amber jack
black pepper
300 g of “Il Casone 1729” extra virgin olive oil
Maldon salt


Blanche the lettuce leaves in salted boiling water, drain and cool in water and ice, squeeze and blend thoroughly.
Add the puréed lettuce to the rest of the ingredients and knead into a smooth, even dough.

Dress the ricotta with the grated mature pecorino and cut the mild pecorino into small cubes and spoon them into an icing bag with a smooth nozzle.

Roll the dough out very thinly, make rings with the ricotta and fill them with extra virgin olive oil. Cover with another sheet of pasta and cut into rounds.
Cook the ravioli in salted boiling water.

Place the amber jack on the plate and season with black pepper and Maldon salt, topping with the ravioli.