Chef Federico Alessandri © 2024
Ravioli with Zucchini
PREPARATION:
Work the dough as demonstrated during the class. Wrap it in transparent plastic paper and let it rest in the fridge for 30 minutes. Separate the zucchini skin from the white pulp. First chop the skin-julienne- and then in brunoise ( little cubes). Melt some butter and garlic in a pan. Remove the garlic before it burns, then add the zucchini cubes and cook for 10 minutes. Once the zucchini are cooked ( al dente) put them in a strainer to extract the excess liquid ( butter or oil ). Chop the white pulp of the zucchini in pieces and put them in a little pot, (you can add even some fennel seeds) and fill with water until the zucchini are covered, then boil until soft. Add more water or reduce if too much. Next, blend and put aside for later use. Once the zucchini brunoise are cold, add all the ingredients, mix and then let the filling rest in the fridge for 20 minutes. Assemble the ravioli as demonstrated. In a pot of water add 0,3 ounce of salt for each liter of water. Wait until it boils then add the pasta, cook for 1 minute, then finish to cook in a pan with some melted butter for another 2 or 3 minutes. Continue to cook until ready- adding small amounts of the pasta water when needed. Stir in parmigiano at the end .
PRESENTATION:
Heat the zucchini blend , and also melt a type of creamed cheese. Paint the plate with the creamy zucchini, put the ravioli on the plate and decorate with fresh mint.
• *Ingredients for 4/6 people
• For the ravioli:
• -10 ounces of Italian ‘00’ flour
• -6 ounces of eggs ( 3 extra large eggs )
• -3 pinches of salt
• -3 table spoon of extra virgin olive oil
• For the filling:
• -5 zucchini
• -6 once of Italian ricotta cheese
• -2 once of parmigiano cheese
• -fresh mint
• -nutmeg
•
PREPARATION:
Work the dough as demonstrated during the class. Wrap it in transparent plastic paper and let it rest in the fridge for 30 minutes. Separate the zucchini skin from the white pulp. First chop the skin-julienne- and then in brunoise ( little cubes). Melt some butter and garlic in a pan. Remove the garlic before it burns, then add the zucchini cubes and cook for 10 minutes. Once the zucchini are cooked ( al dente) put them in a strainer to extract the excess liquid ( butter or oil ). Chop the white pulp of the zucchini in pieces and put them in a little pot, (you can add even some fennel seeds) and fill with water until the zucchini are covered, then boil until soft. Add more water or reduce if too much. Next, blend and put aside for later use. Once the zucchini brunoise are cold, add all the ingredients, mix and then let the filling rest in the fridge for 20 minutes. Assemble the ravioli as demonstrated. In a pot of water add 0,3 ounce of salt for each liter of water. Wait until it boils then add the pasta, cook for 1 minute, then finish to cook in a pan with some melted butter for another 2 or 3 minutes. Continue to cook until ready- adding small amounts of the pasta water when needed. Stir in parmigiano at the end .
PRESENTATION:
Heat the zucchini blend , and also melt a type of creamed cheese. Paint the plate with the creamy zucchini, put the ravioli on the plate and decorate with fresh mint.
• *Ingredients for 4/6 people
• For the ravioli:
• -10 ounces of Italian ‘00’ flour
• -6 ounces of eggs ( 3 extra large eggs )
• -3 pinches of salt
• -3 table spoon of extra virgin olive oil
• For the filling:
• -5 zucchini
• -6 once of Italian ricotta cheese
• -2 once of parmigiano cheese
• -fresh mint
• -nutmeg
•
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