|
|
Ingredients for 4 persons
For the filling: 100 g of mature Provolone Valpadana • 100 g of fresh broad beans • nutmeg • salt and pepper
For the pepper sauce: 2 red peppers • 2 yellow peppers • 2 scallions • 1 potato and P.D.O extravergin olive oil Terre di Siena • salt and pepper
Preparation:
For the preparation of the sauce: in two small saucepans with P.D.O. extravergin olive oil, stew the finely chopped scallions with the potato and the peppers separating the two colours, add salt and pepper and during the cooking pour in some vegetable stock. When the cooking is finished, whisk it and put it through a sieve. For the preparation of the Ravioli: chop the Provolone Valpadana and the broad beans previously flash fried, then add just a little of grated nutmeg, salt and pepper. Roll out a thin sheet of pastry forming two squares of 8 cm, then with the white of an egg brush the pastry, put the obtained stuffing at the center of the square with a small tea spoon, close it uniting the four sides of the pastry into a pyramid shape. Continue this operation until you have 24 ravioli. Boil them in abundant salted water for approximately 2-3 minutes. Pour a spoonful of yellow pepper, and red pepper, sauce in 4 hot plates, lay 6 ravioli on it, then garnish with fresh broad beans and slivers of mature Provolone Valpadana. Then serve it.
|
