Sheep's Milk Ricotta Ravioli Recipe
Chef Gaetano Trovato creates a simple and delicious ravioli recipe using fresh sheep's milk ricotta, spinach, tomato sauce and basil.
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Cooking tools:
- Pasta machine
- Rolling pin
- Immersion blender
- Piping bag
- Fine-mesh sieve
- Pastry wheel
- Oven
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Baking sheet
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Grater
- Colander
- Spoon
- Measuring spoon
- Plate
- Pot
Ingredients
- 135g of semolina flour
- 135g of 00 flour
- 180g of egg yolk
- 20g of egg white
- 1 pinch of salt
- 150g of ricotta, sheep's milk
- 100g of spinach, boiled
- 1 handful of Parmesan, aged 36 months
- extra virgin olive oil
- salt, to taste
- nutmeg, to taste
- 400g of tomatoes, deseeded and sliced
- 2 garlic cloves, pink
- 5 basil leaves
- 8 basil leaves
- 1 bunch of cherry tomatoes on the vine
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