Photography recipe
Fotografía Chef Signature Chef

Dough preparation:
Put the flour, semolina, tomato concentrate, eggs and a pinch of salt in a bowl. Start mixing in the bowl and finish kneading on a counter/table for at least 5/6 minutes.
 
Filling preparation:
Bring the tomato sauce to the boil, add in bread crumbs; take off the flame and leave to cool. Add the Piacenza Grana cheese to the mixture;...

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Dough preparation:
Put the flour, semolina, tomato concentrate, eggs and a pinch of salt in a bowl. Start mixing in the bowl and finish kneading on a counter/table for at least 5/6 minutes.
 
Filling preparation:
Bring the tomato sauce to the boil, add in bread crumbs; take off the flame and leave to cool. Add the Piacenza Grana cheese to the mixture; rectify with salt & pepper.
 
Making the ravioli:
Roll the dough out into thin sheets; on one side,  prepare the filling as little balls (put them 5/6 cm apart); fold the dough over to cover the filling and cut using a classic metal cutter for this type of ravioli.
Cook in boiling water and season. 
The sauce: in a pan, sauté a clove of garlic in extra virgin olive oil; add in the tomato pieces, olives, capers, basil leaves and, if you want, a pinch of chilli.

 

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Ingredients 4 persons
  • FOR THE DOUGH
  • 400 g flour
  • 100 g semolina
  • 50 g tomato concentrate
  • 2 whole eggs + 3 yolks
  • FOR THE FILLING
  • 100 g bread
  • 250 g tomato sauce
  • 300 g Piacenza Grana cheese
  • PUTTANESCA SAUCE
  • 200 g cherry tomatoes (cut in wedges)
  • 1 teaspoon capers (in oil)
  • 2 teaspoons olives (in oil)
  • 4 anchovies
  • Garlic
  • Parsley
  • Basil
  • Chilli pepper
  • Extra virgin olive oil.
Recipes. The Cook & Chef Institute