Ah, ravioli. Every time I want to get rid of them, people get upset. Diners seem to be addicted to my pasta. So, who cares about the trends!
For the dough
500 g semola rimacinata di grano duro
360 g egg yolks
30 ml olive oil
For the filling
500 g goat cottage cheese
500 ml cream
For the garnish
nasturtium flowers nasturtium leaves
For the hazelnut and prosciutto broth
1 roasted onion
1 stick celery
350 g prosciutto
500 ml hazelnut oil
100 g brown butter
For the corn
300 g corn
For the fried polenta
100 g polenta
For the praline
200 g 50 ml 15g peeled hazelnuts
Work the dough ingredients together with your hands until the dough is slightly hot. Cover it with clingfilm (plastic wrap) and let it sit in the refrigerator for 1 hour.
Place the filling ingredients in a Thermomix and blend into an emulsion, heating up to 70oC (160oF). Cool it down and let it sit in the refrigerator before making the ravioli.
For the broth, cook the vegetables, prosciutto and 2.5 l water in a pressure cooker for 2 hours. Strain. Emulsify with hazelnut oil and brown butter.
Boil the corn for 30 minutes. Drain and roast it in a cast iron pan until golden and smoky. Allow to cool.
Roast the polenta flour in a dry iron pan until brown. Let cool on baking paper.
Roast the hazelnuts in the oven at 175oC (345oF) for 10 minutes without adding any fat, just shaking the tray from time to time. Blend with hazelnut oil and salt until smooth.
When you are ready to serve, first cook the ravioli. Pan fry them with hazelnut praline, some cooking water and prosciutto broth. Add the corn. Top with roasted polenta flour. Serve over the prosciutto hazelnut broth.
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Ana Ros: Sun and Rain (Food Cook)