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.
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