CREATIVE

MEDORO PECORINO RAVIOLI IN CANNELLINI BEANS SOUP

MEDIUM | 60 minutes

Ingredients

4 people
For the ravioli dough
  • Durum wheat semolina 200 g
  • Egg yolks 8
For the filling
  • Aged Pecorino Sardo Medoro PDO 250 g
  • Onion 50 g
  • Yolks 2
  • Bay 1 leaf

Method

Dough of ravioli with pecorino cheese

1

Mix flour and egg yolks well, knead the dough and let it rest in the fridge, wrapped in transparent cling film, for 30 minutes.

2

With the help of a dough sheeter roll out the dough to the desired thickness and with a pastry ring shape small disks with a diameter of 8 cm.

The filling of ravioli

1

In a capacious small pot, melt the butter with bay, then brown the chopped onion over low heat.

2

Meanwhile, cut the Medoro Pecorino cheese into cubes and add it to onion and butter stock.

3

Separately, make a cream of boiled cannellini beans seasoned with some rosemary leaves and grated Pecorino Romano.

Make ravioli

1

Boil plenty of salted water.

2

Take the small disks that you have previously cut, fill them with the cream and close them shaping ravioli.

3

Cook ravioli for 5 minutes. Once cooked, pour ravioli into a pan with melted butter.

4

Pour the cannellini beans cream into a serving dish, add ravioli and finish with a drizzle of oil.

RECIPE BY: Luisa Bayre and her staff

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