Monday's Meal: Ricotta Ravioli

Chef Florian Prelog from Prelog's Kitchen & Bar shares a recipe.

Get more information about the restaurant here.

The recipe is as follows:

Ricotta Ravioli
tomato broth | olive | asparagus | lemon

Pasta dough
5 oz semolina
3.5oz  flour
10oz egg yolk
olive oil
in a stand mixer add all ingredients together. Let the dough mix with a dough hook
for 5 minutes or until the dough is nice and firm.
Season to taste.

Ricotta filling
ricotta
diced chive
chopped thyme
chopped parsley
lemon zests
salt & pepper

strain the ricotta from any excess liquid till nearly dry.
Add all ingredients and mix well together.
Season to taste.

Tomato broth
2 medium onions, coarsely chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
5 lb tomatoes (preferably plum), quartered and puréed in a food processor
1 1/2 teaspoons fine sea salt
1 teaspoon black pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh tarragon
1/2 cup ice, lightly crushed if cubes are large
1 1/2 teaspoons Sherry vinegar

Method
Add all ingredients together.
Place them in a coffee filter into a strainer and let the mixture sit straining into a container over night in the refrigerator.
Discard the pulp.
Fill the remaining liquid in a sauce pan and reduce it by half over medium heat. Season to taste.
 

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