Servings:
4
Prep time:
50
Cooking time:
10
INGREDIENTS
- - 300 g of burrata
- - 250 g of semolina Probios
- - 2 eggs
- - 1 egg yolk
- - 20 courgette flowers
- - Olive oil extra virgin Nature Tuscany IGP
- - pepper
- - Sea salt from Trapani's WWF Park
- - turmeric
INSTRUCTIONS
- Place the flour in a bowl or on a pastry board, incorporate all the eggs and a bit of a teaspoon of turmeric. Knead the ingredients until dough is smooth and elastic, then cover with a damp cloth and let it rest for half an hour.
- Open the burrata and put it to drain for 25-30 minutes in a fine mesh strainer placed over a container.
- Trim the zucchini flowers, cut them into 4 pieces and toss in the pan for one minute with a tablespoon of olive oil. Season with salt and pepper them. Stir the flowers now cold dry parts of the burrata chopped with a knife.
- Roll out the dough to a thickness of 2 mm and with a mold, reduce the dough into disks with a diameter of 7 cm. Put in the center of each a couple of spoonfuls of squash flowers and burrata, brush with water the free surface of the disc and cover it with another, then seal the edges by pressing with the tines of a fork.
- Cook the ravioli for a few minutes in salted water, drain with a slotted spoon directly on plates and sprinkle immediately with the liquid of the burrata. Complete the dish with freshly ground pepper (for decorative purposes, for the photo we cleared the ravioli with black Hawaii salt). Bring to the table the ravioli while still piping hot
