Summer Brandade Ravioli
- 200g flour
- 2 eggs
- 1 pinch of saffron
- A little bit of water
Stuffing and sesoning
- 100g brandade de Nîmes
- A handfull of cherry tomatoes
- Salt, pepper, olive oil, parmesan
Prepare the dough. You can even do this the day before, it keeps well in the fridge. Personally, I make it using may bread machine but you can make it by hand. For this, put the flour in a large bowl. Make a hole in the center and add the eggs and the saffron. Mix gently and work the dough during 10 minutes. You might need to add a bit of water if the dough is too dry (depending on the flour you are using). Cover with plastic film and leave to rest for at least one hour in the fridge (or overnight).
Take the dough and, using a pasta machine, make some thin pasta sheets.
Cut in the dough some circles of a diameter of 5 to 10 cm. Using a paintbrush, put a little but of water on the dges of each circle (this will help binding both sides of the ravolis). On half of the raviolis circles, add a small teaspoon of brandade de Nîmes. Cover with another circle of dough and press to bind both sides (avoiding incorporating any air in the ravioli). Keep on a plate with a litlle bit of flour
Bring a large quantity of water to the boil. Add one tablespoon of olive oil. Poach the raviolis, two bu two, during 4 minutes.Drain gently.
Serve the brandade ravioli immediatly, with some olive oil, parmesan cheese and pepper plus some cherry tomatoes than you will have fried briefly in a pan.