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Ravioli di zucchine trombette e mozzarella di bufala
con salsa leggera al pomodoro fresco
Serves 10

For the pasta dough
500g plain flour
300g egg yolk
100g warm water

Filling
30ml extra virgin olive oil
200g zucchini, finely diced
100g zucchini flower, finely sliced
100g ricotta cheese

Tomato Sauce
30ml extra virgin olive oil
200g onion, finely chopped
1 garlic clove, finely chopped
4 vine ripe tomatoes
1 tablespoon basil leaves, shredded

Mozzarella sauce
250ml milk
80g mozzarella cheese
10g parmesan cheese

Garnish
zucchini flower chips
eggplant chips
parsley chips
fennel chips
fried pantelleria capers

Method
For the pasta dough
Mix all ingredients together in a large bowl until combined. Knead for 5 minutes on the bench until smooth. Shape into a ball, wrap and plastic wrap and set aside to rest for at least 30 minutes. With a pasta machine or a rolling pin, roll to very thin sheets. Cover and set aside until filling squares with zucchini filling.

For the filling
Heat oil in a large frying pan, add zucchini and zucchini flowers and cook for 4 minutes or until softened. Remove from heat, add ricotta, season to taste with salt and pepper and mix well.

For the tomato sauce
In a sauté pan brown the onion and garlic with extra virgin olive oil, add the chopped tomatoes. Let it cook for 30 minutes. Season to taste. Add basil leaves, blend to a smooth consistenc

For the mozzarella sauce
Warm up the milk; add mozzarella cheese, parmesan cheese and DO NOT let it boil. Whisk with a blender until it foams up.

For the garnish
Slice all vegetable thin, blanch zucchini flower, parsley, fennel and shock them in iced water. Dry in the oven with a touch of oil at 160°C for about 10 minutes or until crispy. For the eggplant and capers, just fry them in vegetable oil.

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