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

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

EXTRA VIRGIN OLIVE OIL

Monocultivar Taggiasca

SEE ALL

Method

For the pasta

• 1Form a fountain with the flour and break the eggs in the centre, then add a pinch of salt.
• 2Knead, add the white wine and water and continue kneading for a few minutes.
• 3Roll out the dough and cut it with a pasta cutting wheel.
• 4Brush the edges with some egg yolk and place the filling in the centre of the pasta square.

For the filling

• 1Sauté the chopped prawns with garlic and brandy; mix with ricotta, grated Parmigiano, black pepper and nutmeg.

For the garnish

• 1Pan-fry the garlic clove with some Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil. Then, add the cleaned scampi and let them brown.
• 2Remove the garlic clove, then sprinkle some brandy and white wine, and simmer.
• 3Add 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.