Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Onions
Filling
To shape
Ravioli
Chilli peppers
To serve
How it's done
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Onions
Heat the oil in a non-stick frying pan. Add the onions, season with salt, sauté for approx. 20 mins. until soft, stirring occasionally. Remove, allow to cool slightly.
Filling
Place the onions in a bowl with the ricotta and all the other ingredients up to and including the pepper, mix, divide into 4 equal portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 7 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges down firmly, pressing out any trapped air, cut out ravioli using a smooth oval cutter (approx. 7 cm in diameter), place on a sheet of baking paper. Make more ravioli using the remainder of the dough and filling.
Ravioli
Preheat the oven to 60 °C, warm the platter and plates. Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well and keep warm. Set aside 100 ml of the pasta water.
Chilli peppers
Heat the oil in a non-stick frying pan. Add the chilli peppers, sauté for approx. 2 mins. Add the pine nuts and sultanas along with the ravioli and the reserved pasta water, heat through, season.
To serve
Serve the ravioli on the warm plates, sprinkle with the pecorino.
How-tos
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