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Ravioli with broccoli and sea urchins

For 10 people

For the filling
896 g of broccoli
1,400 g of Mascarpone
140 g of turnip top purée

For the broccoli gremolada
100 g of cleaned, chopped and dried broccoli
10 g of finely chopped garlic cooked at a low temperature until it becomes fine
finely chopped zest of 10 lemons

For the ravioli dough
2 kg of all-purpose flour
2/4 egg yolks

For the sauce and garnish
10 g of garlic scales
olive oil
¼ litre of chicken stock
500 g of butter
50 g of Pecorino Romano



For the filling
Separate the broccoli stems from the top. Clean the stems and cut them into half-inch pieces. Cut the tops to the same size.
Bring the water to the boil in a large pan and add a generous amount of salt. Blanche the broccoli and plunge it into water and ice. Repeat the operation a second time until the broccoli is tender, then plunge into water and ice again. Drain and dry with a cloth, then chop finely.
Scald the turnip tops and plunge them into water and ice. Make a purée, adding a drop of water.
Mix the mascarpone, the turnip top purée and the finely chopped broccoli. Add salt and pepper to taste.

For the broccoli gremolada
Place all the ingredients in a bowl

Cook the ravioli in plenty of salted water. Soften the garlic in olive oil and add the chicken stock. Drain the ravioli and add them to the pan with the chicken stock. Reduce slightly, add the butter and stir.

Place the ravioli on a serving plate, sprinkle with the broccoli gremolada, Pecorino and a drop of extra virgin olive oil.