Recipe by Chef Francesco Cavazzina
INDREDIENTS FOR 4 PEOPLE
- 300 gr caputo flour for pasta and gnocchi
- 6 eggs
- 360 gr burratina cheese
- 400 gr tomatoes whole cherry la torrente
- 4 slices grilled aubergines in oil (cut in 6 slices)
- 20 gr grana padano cheese
- 16 pz fresh tomato plum
- 12 pz pitted taggiasche olives
- basil leaf
FOR THE FILLING
Cut the burrata and dry it up in a towel for 1 hour. Place the dried burrata in a bowl, add a pinch of salt, black pepper and extra virgin olive oil and mix it well.
FOR THE DOUGH
Mix the flour with 1 whole egg and 5 egg yolks, pinch of salt and organic extra virgin olive oil casinetto until uniform consistency is not reached. Once the dough is ready, wrap it with cling film and have it rest for at least half an hour.
With a rolling pin or with your pasta machine make thin pasta sheets until translucent. Add the burrata filling on top and fold the sheet over, press down to seal, making sure to push all the air out. cut the dough using a ravioli cutter.
FOR THE SAUCE
Place 1 garlic cut in half, the basil leaf, la torrente tomatoes e pitted taggiasche olives in a hot pan and cook for 5 min. Cook the ravioli in a boiling pot with water - that you have brought to a boil and previously salted - for 2/3 mins. then strain. Now place the cooked ravioli in the frying pan where the sauce is ready and mix. Plate it up!