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  2. Spring soup with basil ravioli stuffed with smoked ricotta , fava beans, peas and spicy vegetable broth

Spring soup with basil ravioli stuffed with smoked ricotta , fava beans, peas and spicy vegetable broth

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients


BASIL DOUGH

20 gr of basil
2 whole eggs
200 grams of wheat flour

RICOTTA FILLING

500 gr of handmade sheep ricota
Olive wood
Salt to taste

SPICY VEGETABLE BROTH

1 golden onion with the peel
2 ribs of celery
2 red tomatoes
3 zucchini
3 carrots
1 leek
2 bay leaves
5 peppercorns
2 star anise
2.5 lt of wáter
20 grams of sea salt
Fresh ginger
Extra virgin olive oil
200 gr of fresh peas
200 gr of fresh fava beans.

 METHOD

 

BASIL DOUGH

  1. Immerse the basil leaves for a few seconds in boiling water and cool them in water and ice.
  2. Dry them well and blend them with the eggs, pass the egg and basil mixture over the Chinese colander and mix with the flour.
  3. Let the mass rest for an hour in the fridge.

 

RICOTTA FILLING

  1. Smoke the ricotta for about 30 minutes with olive wood, let it rest for two hours in the fridge in an open container.
  2. After the resting time, pass it through a sieve and if necessary, add salt, put in a pastry bag.

RAVIOLI

  1. Pull the basil dough very thin.
  2. Place a teaspoon of smoked ricotta on it, cover with another dough and cut with a 3 cm diameter pastry ring.

SPICY VEGETABLE BROTH

  1. Cut vegetables, bring everything to cook over a low heat for about an hour.
  2. Filter and keep warm.
  3. Blanch the peas and the beans separately in boiling salted water for two / three minutes. Deprive them of the peel. Keep warm.
  4. Cook the ravioli in boiling salted water for two minutes, drain them, place in each dish a tablespoon of fava beans and peas, add  fresh ginger, five raviolion top, a drizzle of extra virgin olive oil and complete with the broth boiling.
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