Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Ingredients:
Ravioli Doppio:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/2 cup garlic cloves, peeled
3 tbsp. extra virgin olive oil
1 cup whole milk ricotta
1/4 cup Parmigiano Reggiano, grated
Zest of 1 lemon
1/2 tsp. salt
4 tbsp. butter
Juice of 1/2 lemon
Calabrian chili crisp to taste
Marjoram for garnish
Pasta water as needed
Calabrian Chili Crisp:
1/2 cup extra virgin olive oil
1 shallot, finely chopped
6 garlic cloves, minced
2 tbsp. crushed Calabrian chili peppers
1 tbsp. crushed red chili flakes
1/4 tsp. sugar
1 tsp. soy sauce (this mixes better with the oil than salt)
1/4 tsp. dried oregano
1/4 tsp. dried marjoram
Directions:
Calabrian Chili Crisp:
Heat the olive oil over medium-low heat in a small sauce pan. Add the shallot, garlic and crushed calabrian chili peppers. Fry until the mixture begins to crisp and turn golden brown in color. This could take between 20-30 minutes.
Remove from heat and strain the olive oil into a bowl using a fine mesh strainer. Leave the fried mixture in the strainer to crisp further.
Add the crushed red chili flakes, sugar, soy sauce, dried oregano and marjoram to the olive oil and stir.
Mix in the crispy shallot, garlic and Calabrian chili mixture.
Tip: This can be made ahead and stored in the fridge.
Garlic Confit:
Preheat oven to 375°F. Add the garlic cloves to a small, oven safe baking dish. Drizzle with olive oil. Cover and roast in the oven for about 45 minutes, until the garlic is golden brown and soft.
Ravioli Doppio:
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.
For the filling, add half of the ricotta, garlic confit and 1/4 tsp. salt to a blender and blend until smooth. Add to a piping bag and set aside.
Next, add the remaining ricotta, Parmigiano, lemon zest and 1/4 tsp. salt to a blender and blend until smooth. Add to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets about 4.5 - 5 inches wide. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Using the piping bag, squeeze a line of roasted garlic filling along one long edge of the pasta. Squeeze a line of the lemon ricotta filling along the other long edge of the same pasta sheet.
Roll each side towards the center of the pasta sheet until the two sides meet. Use a small wooden garganelli roller to press down and seal the doppio. Space them about 1-2 inches apart. Using a fluted pasta cutter, cut the doppio along the seals created with the wooden roller.
Bring a large pot of water to a boil, add plenty of salt. Cook the doppio until it floats to the top, about 1-2 minutes. Reserve 1/2 cup of pasta water.
In a large sauté pan, melt the butter over low heat. Add the lemon juice. Once the pasta has finished cooking, strain and add to the pan along with 1/4 cup of pasta water. Toss on medium-low heat until combined.
Plate and top with Calabrian chili crisp and marjoram.
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