RAVIOLI WITH
CIRASELLI
olives, fresh cheese, tomato sauce, capers and flaked almonds
For the ravioli sheet:
100 g of 00 flour;
1 egg;
a pinch of salt.
For the stuffing:
80 g of stracciatella;
3 Mirogallo Ciraselli
1 tablespoon of Taggiasca olives;
1 egg white to seal the ravioli;
For the seasoning:
12 pomodorini misti rossi e gialli;
10 capperi;
scaglie di mandorle;
salt to taste;
EVO oil to taste
Recipe process
Weigh the flour in a bowl, add a pinch of salt and break the egg in the centre;
With the help of a fork mix the dough well;
Work it on the floured surface until you obtain a smooth and elastic ball;
Cover with the bowl and leave to rest;
01
Prepare the filling by opening the ciraselli, removing the stem and the seeds and putting the ciraselli in the mixer;
Add the stracciatella and the Taggiasca olives;
Operate the mixer until you get a cream;
Roll out the ravioli sheet and cut the ravioli with a pastry cutter;
Place a teaspoon of dough in the center of each disc;
02
Brush the circumference of the disc with the egg white;
Close the ravioli with another disc, taking care to seal the edge well;
Cut off the excess edge with a wheel and arrange the ravioli on a floured tray;
Now prepare the dressing;
03
Wash the cherry tomatoes, dry them well and cut them in half;
In a non-stick pan, heat a base of EVO oil and brown a clove of garlic;
Sauté the cherry tomatoes in the oil, lower the heat, cover with a splash guard and cook with salt;
In a small skillet, toast the almond flakes until golden brown;
04
Rinse the capers well under water, dry them and add them to the tomato sauce;
Boil the ravioli in salted water, drain them al dente and return them to the pot with the sauce;
Serve the ravioli and finish with the toasted almond flakes.
05
Ravioli with ciraselli
English 
Italian