Here is the recipe of Food Blogger Daniela Del Ben and photographs of her husband Diocleziano for a truly refined and balanced first course.
Ingredients for the pasta:
300 gr. of 00 flour
3 eggs
½ teaspoon of salt
1 tablespoon of extra virgin olive oil
a few drops of organic lemon
For the filling:
1 eggplant
1 red pepper
1 yellow pepper
1 clove of garlic
2 tablespoons of cow's milk ricotta
herb-flavored grated bread to taste
rosemary, thyme, marjoram and parsley to taste
some basil leaves
grated parmesan to taste
Salt and Pepper To Taste.
extra virgin olive oil
For the dressing:
8 slices of seasoned loin loin “Il Rocchello” Salumificio La Rocca
sauteed eggplant and peppers
lemon verbena to taste
extra virgin olive oil
Procedure: let's start by preparing the filling: clean and peel the vegetables, cut the aubergines and peppers into cubes.
Brown the garlic clove in a pan with a drizzle of oil, then add the pepper cubes, mix with a wooden spoon and after 3 minutes also add the eggplant cubes, stir often and cook, add salt and pepper. . Pour the vegetables onto a plate (set aside 2 tablespoons which will be used for the dressing).
In a non-stick pan, toast the breadcrumbs together with the chopped rosemary, thyme, marjoram and parsley, pour it onto a plate and let it cool.
Once the vegetables are cold, put them in a blender together with some basil leaves with ricotta and seasoned loin cut into strips, blend everything until you get a cream that you will pour into a bowl, then add the grated cheese and breadcrumbs as needed. to have a filling with the right consistency (it must not be too wet or too solid).
Prepare the dough: carefully sift the flour on a pastry board, form the fountain, then insert the other ingredients in the center. Incorporate all the ingredients, then knead the dough, taking care to sprinkle the pastry board with a little flour from time to time. Then give the dough the classic shape of a ball, and let it rest covered for about 30 minutes before rolling it out. Roll the dough to the desired size. For the ravioli, the pasta must not be too thin, as it must contain a full-bodied filling, personally I stop at the notch n ° 2 of the adjustment ring of the pasta machine. Then roll out 2 sheets of dough, then spread the filling in piles on one of them, evenly spaced. Cover with the other pastry, pressing all the way around the filling, cut the ravioli with a wavy blade cutter.
Place the ravioli on a floured tray until ready for cooking.
In a large pan, heat the right amount of extra virgin olive oil with a few leaves of lemon verbena, add the cubes of eggplant and peppers, brown quickly and then turn off the heat. Boil the ravioli in abundant salted water, drain and transfer them to the sauce pan, making them sauté for a few minutes. Serve the ravioli with a few slices of freshly sliced cured loin in the center.
