Ravioli al Pecorino e Dragoncello col Soffritto

July 20, 2014

  • 500gr – 1,1 pound all pourpose white flour 00

  • 5 large egg

  • 1 spoon of olive oil

  • 1 teaspoon salt

  • Lukewarm water –if needed

  • 400gr/14oz ricotta cheese

  • 100gr/3.5oz parmigiano cheese or Grana padano not too aged

  • 200gr/7oz pecorino, still fresh, not aged

  • 1 sprig of fresh tarragon, finely chopped

  • 1 carrot 1 stalk of celery, 1 onion

  • Salt & pepper

  • nutmeg

Mix all the cheeses, the nutmeg, the chopped tarragon and salt in a bowl, leave it on the fridge to settle and harden.


Let’s make ravioli! Roll the pasta flat as described above until setting 6 ( a medium setting).

Put a tsp of filling on the pasta in regular distances of about 2 inches apart do this on half of the pasta rolled, fold on the filling the rest of the pasta and seal close the ravioli, use a cutter to make the ravioli, or also a cute cookie cutter, as long as there is enough space between the filling and the ravioli edge. An easy way is to use a ravioli tray, if you do have one, lay a dusted and rolled piece of pasta on the tray and fill the spaces with the filling, seal the ravioli on, and cut them by passing a rolling pin on the tray.



Once finished with the ravioli, leave them on a clothsprinkled with flour to dry. Whyle they rest, proceed with the sauce.


Wash, peel and chop in small pieces the carrot, celery, onion.


Heat a pan and pour a good quantity of Olive oil, sauté the chopped vegetables slowly for a while, until they are cooked but still al dente and become slightly translucent, add the wine, and let absorb the juices that have formed.


When the sugo is ready, pour a couple of ladles on a bowl, and pour the pasta AL DENTE – toss it troughly and plate it, serve more sauce on top.


Great finished with a good sprinkle of grana and some freshly grated pepper.


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