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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 all pourpose flour
300g egg yolk
100g warm water

Filling
100g rocotta cheese
200g zucchini in brunoise
100g zucchini flower
30g extra vergin olive oil
salt

Tomato Sauce
4 vine ripe tomatoes
200g chopped onion
1 garlic clove
30g extra vergin olive oil
Salt and basil

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 the ingredients in a large bowl until there isn’t any flour left.
• Onceyou have achieved smooth dough, keep kneading for several minutes until you are certain that all components are well integrated.
• Form a ball, cover with a damp cloth and let it rest for a while. With a pasta machine or a rolling pin, make paper thin sheets of pasta and fill with the ricotta stuffing.

For the filling

• Sauté all zucchinis in a pan, add them to the ricotta cheese and mix well. Season to taste.

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 consistency.

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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