Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil

by chef Luigi De Pascalis

Ingredients for 4 serves

 

For the pasta

  • 300 gr. - Wheat flour g. 300 (250 gr. all-purpose/"00” flour and 50 gr. Manitoba flour)
  • 3 - Eggs
  • 1 - Tablespoon white wine
  • Q.s. - Salt
  • 1 glass - Water

 

For the filling

  • 300 gr. - Prawns
  • 1 - Garlic clove
  • 200 gr. - Ricotta cheese
  • 1 tablespoon - Grated Parmigiano Reggiano
  • Q.s. - Nutmeg
  • Q.s. - Black pepper

 

For the garnish

  • 12-15 - Cleaned scampi
  • 200 gr. - Pachino cherry tomatoes
  • 20 gr. - Pine nuts
  • Q.s. - Basil
  • Q.s. - Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil
  • Q.s. - Salt flavoured with herbs (rosemary, sage, grated lemon zest)
  • 1 teaspoon - Brandy
  • 1/2 glass - white wine
  • 1 - Garlic clove
  • Q.s. - Salt
Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil 1
Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Taggiasca

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Method

For the pasta

  • 1

    Form a fountain with the flour and break the eggs in the centre, then add a pinch of salt.

  • 2

    Knead, add the white wine and water and continue kneading for a few minutes.

  • 3

    Roll out the dough and cut it with a pasta cutting wheel.

  • 4

    Brush the edges with some egg yolk and place the filling in the centre of the pasta square.

 

For the filling

  • 1

    Sauté the chopped prawns with garlic and brandy; mix with ricotta, grated Parmigiano, black pepper and nutmeg.

 

For the garnish

  • 1

    Pan-fry the garlic clove with some Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil. Then, add the cleaned scampi and let them brown.

  • 2

    Remove the garlic clove, then sprinkle some brandy and white wine, and simmer.

  • 3

    Add the pine nuts, the halved cherry tomatoes and the basil. Toss over a high heat. Season with herb-flavoured salt.

 

Food plating

Boil the pasta in a large amount of salted water, drain and finish cooking in a pan with the sauce. Serve with a drizzle of Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.

Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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