The tradition of ravioli from Pantelleria dictates that they used to be filled with goat’s cheese ‘Tuma’ and mint.
That was at a time when there were more goats on the island than there are today.
The more modern version of ravioli therefore uses cow’s milk ricotta, which is easier to obtain (not only on Pantelleria!).
The so-called “bitter” ravioli, to distinguish them from the sweet ones, are a typical dish for both Sundays and holidays.
We love to eat them in front of the sea.
INGREDIENTS
For 4 people:
For the dough
200 grams of durum wheat flour
2 whole eggs
A pinch of salt
Water as needed
For the filling
300 grams of fresh ricotta
50 grams of grated Parmesan cheese
Salt and pepper to taste
Finely chopped fresh mint
For dressing
Tomato sauce
Parmesan cheese to taste
PROCESS
Sift the flour and form a mound in the centre of the work surface.
Add the eggs, a pinch of salt and a little water.
Knead the mixture, making sure that the flour is well mixed with the water, i.e. that there is the right amount of water to make the dough elastic and compact at the same time.
After about 15 minutes of vigorous kneading, wrap the dough in cling film and leave to rest in the fridge for half an hour.
In the meantime, you can prepare the filling. Mix the ricotta, salt, pepper and Parmesan cheese in a bowl and finally add the chopped fresh mint leaves, taking care not to use too much so that the ravioli have a good balance.
At this point, you can start working the dough, rolling out part of it first with your hands, then with a rolling pin and finally using the special machine that will allow you to roll out strips of about 3/4 mm.
Using a teaspoon, place the mixture on the strip, spacing the balls of mixture about 3 cm apart. Use a pastry cutter or the special ravioli mould to cut out discs of pasta and fold them into half-moons to form the ravioli.
It is important that the ravioli are well sealed and that there is no air inside to prevent them from opening during cooking.
Use all the filling to prepare the ravioli, which you will place on a lightly floured maidda (wooden board).
Leave them to rest for half an hour while you prepare a simple fresh tomato sauce to serve with them.
Bring a large pot of water to the boil, add salt and gently add the ravioli one at a time, leaving them to cook for about 5 minutes.
Drain them with a slotted spoon and place them on a tea towel to absorb the excess water. Arrange them gently on a serving dish, sprinkle with tomato sauce and plenty of Parmesan cheese.
Serve hot.
We recommend mopping up the sauce with bread!
