Wild herbs and mountain ricotta ravioli
For the dough:
200 g White flour Type 0 - Linea Origini
100 g Durum Wheat Remilled Semolina - Linea Origini
2 large eggs
A pinch of salt
For the filling:
250 g cow’s milk ricotta
30 g borage
30 g chicory
40 g bladder campion (Silene vulgaris)
40 g grated young pecorino cheese
2 sprigs lemon thyme
2 sprigs marjoram
1 sprig Breckland thyme
On a work surface, make a well in the centre of the white flour mixed with half the durum flour. Add the eggs, a pinch of salt and knead until the dough is soft and smooth. Cover with a cloth and rest for 30 minutes.
While the dough rests, prepare the filling.
Clean and wash the wild herbs, add a little salt to a pot of water and bring it to a boil.
Plunge the chicory into the boiling water for 2-3 minutes, add the borage, boil for 2 more minutes, add the bladder campion, wait 1 minute, then move away from
Drain the herbs, let them cool, squeeze well, chop and set aside.
Place the ricotta in a bowl, add the herbs, pecorino, aromatics, salt and pepper to taste, combine thoroughly and set aside.
Roll out the dough with a rolling pin or pasta machine using the remaining durum flour. Place balls of filling on a sheet of dough and cover with another sheet. Cut the ravioli into your favourite shape. Continue until all the dough and filling has been used.
Plunge the ravioli in a large pot of salted boiling water and cook them for a couple of minutes. Drain the ravioli, gently toss them in a pan with sauce for one minute while they soak up the flavour and serve.
In cooperation with Taste of Style