Cheese Ravioli

Ingredients

• 300 g flour (double-grip)
• 3 eggs
• 1 tbsp Olive Oil
• 1 tsp salt
• flour (for working)
• 1 Egg white
• 100 g Ricotta
• 150 g scamorza
• 1 egg yolk
• Salt
• freshly ground white pepper
• chili flakes
• 1 large onion
• 2 tbsp flour
• 50 g clarified butter
• 2 tbsp fresh chives

Instructions

1. 1.

   Knead the flour, eggs and oil with salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in cling film and let rest for about 30 minutes.

2. 2.

   Whisk the ricotta until smooth. Grate the scamorza and mix it with the egg yolk into the ricotta. Season with salt, pepper and chili.

3. 3.

   Divide the dough into 3-4 portions and knead each again. On a lightly floured surface or using a pasta machine, roll out to about 3 mm thickness. Cut circles with a round ravioli cutter (≈7 cm diameter).

4. 4.

   Fill half of the dough circles with 1 tsp filling each. Brush edges with beaten egg white. Place another circle on top and press edges firmly. Let all ravioli rest on the floured surface until formed.

5. 5.

   Cook the ravioli in boiling salted water for about 3-4 minutes over low heat, until they rise to the surface. Peel the onion, quarter lengthwise and slice into thin strips. Dust with flour and fry in 2 tbsp hot clarified butter until crisp golden onions form.

6. 6.

   Remove the onions, reheat the remaining clarified butter. Lift the ravioli from the water with a slotted spoon and toss them in the clarified butter. Sprinkle with crispy onions and chives and serve immediately on plates or in a pan.