Raviolo ai formaggi

Raviolo ai formaggi

Ingredients for 4 mini portions

  • 8 sheets of fresh egg pasta, 10cm by 10cm
  • 100g fresh ricotta
  • 200g smoked scamorza
  • 200g diced vegetables (carrots, zucchini, aubergines)
  • Basil

For the pepper sauce:

  • 1 red pepper
  • Extra virgin olive oil to taste
  • Salt to taste
  • Pepper to taste

Fonduta di caciocavallo:

  • 200g milk
  • 100g fresh cream
  • 250g grated or diced Caciocavallo

Method

01 Blanch the pasta and immediately cool it down in ice water. 02 Sauté the vegetables in a pan with a drizzle of oil and some thyme sprigs, and season with salt. 03 Mix the ricotta, sautéed vegetables, and small diced scamorza in a bowl, and add a few basil leaves. 04 Shape the ravioli and bake in a preheated oven at 180°C for just over 5 minutes. 05 Char 1 red pepper over an open flame, remove the skin, and cut it into quarters. 06 Remove the seeds and blend the pepper, adding extra virgin olive oil, salt, and pepper to taste. 07 Heat the liquids without bringing them to a boil, then mix in the Caciocavallo and cook slowly in a bain-marie until the classic fondue consistency is obtained. Add salt to taste. 08 Assemble the dish by placing the ravioli in the middle and brushing the sauces creatively across them to create a contrast of colors. 09 Finish with fresh basil leaves.

Serve on a: flat plate

El Mulo

Ingredients

  • Altos blanco tequila 50ml
  • Lime juice 30ml
  • Orgeat 15ml
  • Tabasco 3 drops

Method

01 Chill a lowball tumbler, 02 add all the ingredients to a shaker, 03 fill up with ice and shake vigorously for about 12 seconds. 04 Filter through a strainer and then a sieve, directly into the glass, 05 adding a large ice block or ice cubes. 06 Garnish with mint leaves.

Glassware: Lowball tumbler
Garnish: Mint leaves
%Alc: 14%