Ravioli in honour of San Domenico Restaurant, Homage to Valentino Marcattilii and Nino Bergese

Ingredients

For the pasta

• 500 g Pasta Flour
• 230 g Water (at room temperature)
• Basil Cress (to taste)

For the filling

• 200 g Buffalo Ricotta
• Salt (to taste)
• Black pepper (to taste)
• Rock Chives (to taste)

For the sauce

• 250 g Cherry tomatoes
• Rock Chives (to taste)
• Salt (to taste)
• Black pepper (to taste)
• Infused oil (to taste)

For the infused oil

• 100 g Grape seed oil
• Basil Cress (to taste)
• Rock Chives (to taste)

Method

Pasta

1. Place the flour in a large bowl.
2. Using scissors, cut the Basil Cress (reserving a few whole leaves) and mix it thoroughly with the flour.
3. Make a well in the center, pour in the water, and start mixing with a fork until the water is completely absorbed.
4. Transfer the dough to a work surface and knead until smooth and the gluten network is developed.
5. Cover with cling film and let rest in the refrigerator for 30 minutes.
6. Roll out the pasta with a machine or rolling pin until you obtain a thin sheet.

Filling

1. In a bowl, mix the ricotta with salt and pepper.
2. Finely chop the Rock Chives and incorporate them into the ricotta with a spatula until homogeneous.
3. Transfer to a piping bag and keep refrigerated until use.

Assembling the ravioli

1. On a rolled-out sheet of pasta, pipe circles of filling. Place two whole cherry tomatoes in the center of each circle.
2. Cover with a second sheet of pasta (or fold the same sheet over). Starting from the center, press with your fingers around the filling to eliminate air and seal.
3. Cut out the ravioli with a round cutter and place them on a baking tray lined with parchment paper.

Sauce

1. Heat a non-stick pan over high heat.
2. Add the cherry tomatoes and let them cook for 2 minutes.
3. Lower the heat, add salt and pepper, and cook for 3-4 minutes.
4. Turn off the heat and add the coarsely chopped Rock Chives. Mix well.
5. Add a drizzle of infused oil to glaze.

Note: Do not cook the Rock Chives. The residual heat of the sauce is enough to release its pungent aroma without burning the delicate sprout.

Infused oil

1. Heat the oil in a small saucepan over very low heat (never above 40°C).
2. Turn off the heat, add the herbs, and blend coarsely with an immersion blender.
3. Let it cool completely and refrigerate overnight.
4. Strain the oil through a fine cloth or coffee filter, without pressing. Store in the fridge or in a dark place.

Cooking and final assembly

1. Cook the ravioli in boiling salted water (or steam) until they float to the surface.
2. Gently warm the sauce.
3. On each plate, spread a base of sauce, place the ravioli, and top with more sauce and a few cherry tomatoes.
4. Finish with a swirl of infused oil and serve immediately.

Enjoy your meal!

Recipe: Giovanni Don Anselmo D'Apice