Level of difficulty: moderately difficult
Preparation time: around 1 hour + 1 hour of cooling time
INGREDIENTS Serves 4
- 100 g flour
- 100 g durum wheat flour
- 2 eggs
- 1 teaspoon of olive oil
- 30 g onions, finely minced
- 30 g butter
- Freshly ground pepper
- 150 g Brimi Mozzarella, diced
- 50 g ricotta cheese
- 1 teaspoon thyme, finely minced
- 200 g carrots, cut into rounds
- ½ garlic clove, finely chopped
- 2 tablespoons olive oil
- 80 ml of water
- 50 ml of cold butter
- 8 Brimi Mozzarelline (7.5 g each)
- Chervil, as garnish
Filling: Sauté the onion in butter, salt and pepper. Allow mixture to cool and then add the diced mozzarella, ricotta and thyme.
Egg pasta: Put the flour, eggs, olive oil and salt into a bowl; mix and knead the ingredients on a table (or pasta board) until you have a smooth dough. Cover the dough with plastic wrap and let rest for about 1 hour.
Carrots: Sauté the carrot rounds and the garlic in olive oil; season with salt, add a little water, cook, add a little more water if necessary, and finish with a knob of cold butter.
To finish: Roll out the dough and create 12 pasta rounds (about 8 cm in diameter). Place a tablespoon of filling on each round, moisten the edges with water and close the ravioli. Cook the ravioli in salted water, add in the carrots and mozzarella, garnish with chervil and serve.
Cooking time for carrots: about 8 minutes
Cooking time for ravioli: about 3 minutes
- Serve the ravioli with tomato sauce.
- Instead of carrots, you can pair the ravioli with chanterelles, porcini mushrooms, fennel or red beets.
- In the ravioli filling it is not necessary to use ricotta cheese; Brimi Mozzarella also works well on its own.