This is the first time I ever manage to make my own ravioli! The secret: you should not put too much stuffing and you should try not to put any air in them (otherwise they explode while boiling…). This recipe requires a bit of time and skill, but you can always buy your pasta dough in an Italian shop to make it easier. For those of you who have never heard of the “brandade de Nîmes”, you will find more details in one of my previous posts with a recipe of stuffed peppers. For the bravest, you can always make your own bradade, just like my grand mummy!
Serves 2 – 2 hours
- 100g flour
- 1 egg
- 1 pinch of saffron
- A little bit of water
Stuffing and sesoning
- 50g brandade de Nîmes
- A handfull of cherry tomatoes
- Salt, pepper, olive oil, parmesan
- Prepare the dough. For this, please refer to my dedicated post.
- Take the dough and, using a pasta machine, make some thin pasta sheets.
- Cut in the dough some circles of a diameter of 5 to 10 cm. Using a paintbrush, put a little but of water on the dges of each circle (this will help binding both sides of the ravolis). On half of the raviolis circles, add a small teaspoon of brandade de Nîmes. Cover with another circle of dough and press to bind both sides (avoiding incorporating any air in the ravioli). Keep on a plate with a litlle bit of flour
- Bring a large quantity of water to the boil. Add one tablespoon of olive oil. Poach the raviolis, two bu two, during 4 minutes. Drain gently.
- Serve the brandade ravioli immediatly, with some olive oil, parmesan cheese and pepper plus some cherry tomatoes fried briefly in a pan.
This dish is delicious with a crisp wine with a little bit of body. This is the reason why I recommend a white Lirac. Lirac is the southernmost AC in the Rhône, east of the Roman city of Nîmes.