Antonella Pagliaroli, known as @frames_of_sugar, once again stands out for her extraordinary ability to transform dishes into gastronomic works of art, engaging both the sight and the palate. In today’s recipe, Antonella delights us with a culinary masterpiece that combines the mineral flavors of the Consortia from the HEVA project with an elegant presentation. Check out her Floral Ravioli recipe!
Ingredients:
White Pasta:
- 100g flour
- 50g egg whites
Purple Pasta:
- 100g flour
- 50g egg whites
- 2 tablespoons purple potato powder
Orange Pasta:
- 140-150g flour
- 3 large egg yolks
- 1 tablespoon turmeric
- 2 tablespoons tomato paste
Filling:
- 200g ricotta cheese
- 150g grated Monteveronese cheese
- Zest of 1 lemon
- Salt and pepper to taste
Dressing:
- 40g butter
- Fresh thyme
Instructions:
Pasta Preparation:
Yellow Pasta: Place the flour on a work surface, create a well in the center, and add 4 eggs. Mix with a fork and knead until obtaining a homogeneous mixture.
White Pasta: Repeat the process with 100g of flour and 50g of egg whites.
Purple Pasta: Add 2 tablespoons of purple potato powder to the mixture of 100g of flour and 50g of egg whites.
Orange Pasta: Mix 140-150g of flour, 3 large egg yolks, 1 tablespoon of turmeric, and 2 tablespoons of tomato paste. Wrap each dough in plastic wrap and let it rest for 30 minutes.
Ravioli Assembly:
- Divide the yellow dough into 6 equal parts and roll out each piece with a pasta machine until obtaining thin sheets.
- Repeat the rolling process for white, purple, and orange pasta.
- Cut flower shapes from orange, yellow, and purple sheets using flower-shaped cookie cutters.
- Arrange the pasta flowers on three sheets of yellow pasta, previously brushed with water. Roll with a rolling pin to obtain three floral pasta sheets.
- Mix all the filling ingredients.
- Place small amounts of filling on the remaining three sheets of yellow pasta (without flowers), brush them with water around the filling, and cover them with the floral pasta sheets.
- Gently seal around the filling and cut the ravioli.
Cooking and Serving:
- Cook the ravioli in boiling salted water until al dente.
- Drain and dress with melted butter and fresh thyme.
Pairing:
To enhance this recipe, Antonella has selected a glass of Santorini DOP from @santo_wines. This wine offers a unique profile distinguished by its sparkling acidity and subtle mineral nuances. Its lively and fresh personality pairs perfectly with the floral ravioli, creating a harmony of flavors that accentuates every shade.
