Sweet ravioli from Camerata
Camerata’s sweet ravioli blend the wild delicacy of sheep’s ricotta cheese contained in the ravioli dough with the robustness of the sheep’s sauce that accompanies them.
Ingredients for the ravioli sheet:
1 pinch of salt
300 g of regrinded durum wheat semolina
100 g of flour 0 + that for the worktop if necessary
Ingredients for the filling:
550 g of sheep ricotta cheese
1 big yolk
3 tablespoons of sugar
2 tablespoons of espresso coffee
2 tablespoons of aniseed liqueur
Ingredients for the sheep sauce:
500 g sheep meat or castrated with bone
400 g of tomato pulp
1 sprig of oregano
1 tablespoon parsley
1 clove of garlic
2 tablespoons of olive oil
Preparation of the ravioli dough:
Put the eggs in a bowl, beat them and add the pinch of salt, begin the process by putting the semolina flour, mix and continue to work on a flat surface working for a while. Then add the flour “0” and continue to work until you get a homogeneous and above all not sticky because, as the traditional local cuisine wants, the dough must be nice and firm, because we like the dough “ignorant”. Once you have obtained the dough let it rest covered while we prepare the filling.
Preparation of the filling:
In a bowl we prepare the filling with the dry sheep ricotta cheese, possibly homemade, add the egg yolk, sugar, coffee and aniseed liqueur and mix until all the ingredients are well incorporated. If it is not very dense, add another egg yolk. At this point make some sheets with the pasta machine, remembering that in this case they must not be too thick, but not too thin either, also to prevent the dough from cracking during cooking. Once the sheets have been made, place small piles of filling on the sheets at a suitable distance, then close the sheet lengthwise by pressing between one ravioli and the other, letting the air out.
Preparation of the sheep’s milk sauce:
Wash and clean the vegetables, then cut them into small pieces, as for any meat sauce. Pour the oil into an earthenware pot (if you have not used one with a thick bottom), add the vegetables, let them brown for 1 minute, add the sheep meat or mutton, cut into large pieces, brown until it takes color, add the tomato and let it cook over a very low flame for at least two hours (if they are three all the better). Adjust the salt and remove the sheep meat. Remember to filter the sauce before using it to avoid that some bone chips end up on the plate.
Once the sauce has been prepared, cook the ravioli in salted water and very gently mantecateli in a pan with the sheep sauce. And voilà, you’re done!
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