Handmade pasta is close to heart of every Abruzzese. Ravioli are a specialty of Abruzzo, mostly enjoyed during festivities. They are larger than classic ravioli and the ricotta filling has an interesting twist: mixed with egg yolk, sugar, lemon and cinamon. The most common seasoning to accompain ravioli is a sweet Tomato Pear sauce from Abruzzo and Pecorino abruzzese. This traditional recipe represent one of the most famous dish passed down from generation to generation. We have used our Remilled Durum Wheat Semolina and Solina - Soft Wheat Flour, 100% Organic of new TRITICUM line (from the old mill stone), all those Ancient Variety of typical grains from the Italian tradition. The ancient grains are not those varieties grown in the past, remained in authentic and original in time, which have not undergone any change from the man.
200 g of Remilled Durum Wheat Semolina 100% Organic by Rustichella d'Abruzzo and 200 g of Solina - Soft Wheat Flour 100% Organic by Rustichella d'Abruzzo
1 Onion, 1 Celery and 1 Carrot
400 g of fresh Ricotta Sheep
100 g of grated abruzzese Pecorino
500 g of PrimoGrano Tomato Pear from Abruzzo (in pieces) by Rustichella d'Abruzzo
Extra Virgin Olive Oil by Rustichella d'Abruzzo to taste
Salt, Pepper and Basil to taste
For the dough: put the Remilled Durum Wheat Semolina and Solina - Soft Wheat Flour onto a flat surface and make a well in it. Add 4 eggs.
Mix all the ingredients together with a fork and by hands to form a dough, continuing to knead it's smooth. Cover the dough with cellophane and let stand at least for 30 minutes in the fridge.
In the meantime, put half onion in a pan with celery and carrot. Sautè for 2 over low heat until they are brown all over. Add PrimoGrano Tomato Pear in pieces cooking at medium heat.
Mix ricotta and pecorino in a bowl, add a pinch of pepper, and put the filling in a sac à poche.
Roll it out thinly. If the dough is too sticky, dust with a little bit of flour. Cut the dough with a ravioli cutter to slice your dough in horizontal and vertical strips (in equal numbers) to form a criss cross dough. Each quarter of dough will make approximately twelve ravioli.
Put the filling in the center of each rectangle, and close the dough by hands to form your favourite geometry.
Now, all that remains is tossing your ravioli into a pot of water at a low boil. Cook for approximately three minutes. Successively, dry the ravioli and sautè in a pan with the seasoning.
Put the ravioli in a platter, add a lot of grated abruzzese pecorino and garnish with scented fresh basil, then serve.