Anolini Ravioli Filled With Braised Tomato A La Puttanesca
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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.
METHOD
DOUGH
- 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
- 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.
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.
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.
