This dish was impressed by the ravioli we had at Lo Stuzzichino throughout our newest trip to Italy: ravioli full of ricotta perfumed with lemon zest, served with vongole. Though making your individual ravioli from scratch requires some apply, that is in any other case a easy dish with only some substances. To decorate the ravioli I made a decision to make an emulsion of the clam juices with further virgin olive oil and parsley, and that labored very effectively.
Substances
For 4-6 servings as a primo piatto
- 1 kilo (2.2 lbs) vongole
- grated zest of 1 untreated lemon
- 1 small handful of contemporary flat leaf parsley
- 250 grams (1 cup) ricotta
- contemporary pasta dough made with 2 eggs and about 200 grams (1 1/3 cup) Italian 00 flour
- further virgin olive oil
- 80 ml (1/3 cup) dry white wine
- salt
Directions
Place the ricotta in a colander or sieve lined with a cheesecloth or previous however clear kitchen towel over a bowl. Cowl and refrigerate in a single day to empty the surplus liquid from the ricotta. This is a vital step for the feel of the filling, and it additionally prevents the ravioli from changing into soggy and sticking to the work floor.
Mix the drained ricotta with the grated zest of a lemon and salt to style (I used 1/4 teaspoon).
Stir to combine.
Roll out the pasta dough to the thinnest setting and make ravioli in keeping with my directions, with about 1/2 tablespoon of filling for every raviolo.
Be sure to show the ravioli after quarter-hour or so, so the underside can dry as effectively. The ravioli could be ready prematurely and saved at cool room temperature for a number of hours or within the fridge for an extended time.
Deliver a big pot of water to a boil for the ravioli.
Soak the clams in salted water (1 litre/4 cups of chilly water combined with 30 grams of salt) for about an hour to permit them to purge themselves. Then rinse the clams with chilly water, and discard any clams which are open.
Put the clams in a pan with the white wine. Cowl the pan, convey to a boil, and boil till the clams have opened. Don’t boil the clams longer than needed.
Pressure the juices from the clams via kitchen paper, then pour it right into a blender along with olive oil and 60 ml (4 Tbsp) further virgin olive oil.
Mix to cut the parsley and emulsify the oil with the clam juices. Pour this emulsion into a large pan over low warmth.
Add salt to the boiling water and cook dinner the ravioli for under 2 minutes, then carry hem out of the pot with a strainer…
…and add to the pan with the clam emulsion.
After you have added all the ravioli, toss them gently to cowl them with the clam emulsion.
Serve the ravioli directly on preheated plates, garnished with the clams.
Wine pairing
This can work with nearly any dry white unoaked Italian white wine, corresponding to Verdicchio, Gavi, Greco, Fiano, Vermentino, or Arneis.
