SteemFoods Cooking Contest #1. Tasty ricotta ravioli with basil and a topin of pecorino cheese...

@ alikoc07 organized the second edition of the cooking contest with the hashtag #practicalfood and #steemfoods. The project consists of preparing "The most delicious practical foods". So I present you #ravioli, a practical and exquisite recipe for the palate...

And for today I bring you this delicious traditional recipe that my mother prepared with a lot of love, the tasty homemade ravioli stuffed with ricotta and basil ... The process is very easy and fun, in my case it was crazy, as you know I am a photographer and lover from the kitchen...

Its origin. There are documents from the year 1243 that specify that ravioli are a specialty of Cremona but they have spread to different cities in Italy. The initial name of the ravioli was raviolo, which meant that the pasta was wrapped with a filling inside.

When I know how to work with flour and photographic equipment, the process becomes complicated, in the same way I feel happy for the results of the photographs and the delicious ravioli that still taste in my mouth ...

Step by step

On the one hand we will make the fresh dough in the traditional way, we make a volcano with the flour and in the center we will put the eggs, the olive oil and the salt, mix and knead until we obtain a homogeneous dough.
Let it rest for at least two hours in the fridge covered with plastic wrap.

We stretch the pasta with the help of the machine, shape it into a large ravioli and fill it with the ricotta mixture.
We keep with a little flour on top so that they do not stick.

In a pan with preferably olive oil, sauté the onion, garlic, all chopped.
We cook it over low heat, we want it to caramelize.
Once caramelised, add the aromatics (bay leaf and oregano) a pinch of salt and a pinch of sugar.
Cook until it reduces to half the volume, mix all the ingredients with the ricotta and crush until obtaining a green sauce.
It should not be very liquid or homogeneous.

We prepare the ravioli with the reyeno, let it rest. Cook the ravioli in plenty of salted water at the boiling point, about a minute, drain and mix with the sauce.
Grate pecorino cheese such as topin, gratin and
Serve accompanied by the basil pesto that we had reserved, and finally, garnish with some basil leaves. And it only remains to say ... good appetite!

https://omonteleone.wixsite.com/photography

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