STEP 1 - Preparing the filling and the sauce
To prepare the filling: mix the burrata, parmesan cheese, and 1 egg in a blender. Add salt and pepper to taste.
To prepare the sauce: chop the courgettes, put them in a pot, and cover with vegetable stock. Cook for 10-15 minutes and blend, adding olive oil and salt to taste.
Cut the tomatoes into quarters, remove the seeds, and place on a baking sheet. Season with salt, sugar, oregano, and oil and bake at 100 degrees for 45 minutes.
STEP 2 - Preparing ravioli
Mix and knead the flour with the other 4 eggs and tomato paste. Let the dough rest for one hour wrapped in cling film.
Divide the dough into smaller sections and run them between the rollers of the Marcato Atlas 150 starting from position 0 to position 6. Cut the strips into sections about 25 cm long. Place a strip of dough on Marcato’s Ravioli Tablet, press each mould to make sure the dough adheres to it and add the filling. Then place another strip of dough on top, press with your hands, sprinkle with flour, and use the special rolling pin to cut the ravioli. Remove the excess dough and flip the transparent grid on a floured tray.
Boil the ravioli in salted water for 3 minutes, place them on the cream of courgettes, add the tomatoes on top, and finish with coarsely grated ricotta cheese.
- do not use cold eggs straight out of the refrigerator;
- do not add salt to the dough;
- you can freeze freshly ravioli, but always consume it within 1 month;
- cook ravioli in a large amount of hot water (4 litres for every ½ kg of pasta).