With the liquid amatriciana ravioli we conclude the “Tourism and Culture” project organized by the Chamber of Commerce of Rieti and Viterbo and the special company Centro Italia.
The master of the evening was Chef Marco Bartolomei from the Papilla restaurant in Rieti, in the heart of Sabina. This ravioli is his invention and he gave us the great gift of explaining all the steps to make this dish at home.
The peculiarity of this stuffed pasta is that the filling becomes liquid during cooking thanks to a special technique developed by the Chef.
It will be a perfect dish for the upcoming festive season, holding its own against the most sumptuous traditional stuffed pastas.
Let’s prepare the liquid amatriciana ravioli together.
I’ll also leave you with some perfect dishes for the upcoming holidays.
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 1,252.66 (Kcal)
- Carbohydrates 77.68 (g) of which sugars 6.12 (g)
- Proteins 35.24 (g)
- Fat 88.58 (g) of which saturated 38.34 (g)of which unsaturated 39.71 (g)
- Fibers 4.46 (g)
- Sodium 3,046.21 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Liquid Amatriciana Ravioli
- 14 oz all-purpose flour
- 4 eggs
- 1 pinch salt
- 10.5 oz guanciale (from Amatrice)
- 18 oz peeled tomatoes
- 1/2 cup dry white wine
- 1 tsp agar agar
- 7 oz pecorino cheese (aged)
- 1/2 cup milk
- 4 tbsps butter
Tools
- Pasta Maker
- Pastry Wheel
Preparation of Liquid Amatriciana Ravioli
The preparation of this recipe is divided into four parts.
First, prepare the dough.
Pour the flour into a bowl, make a well in the center and break the eggs into it. Add a pinch of salt and start mixing with a fork. Continue with your hands until the mixture is well combined.
Transfer the dough onto a work surface and knead it until it is smooth, homogeneous, and soft. Cover it with an upside-down bowl or some plastic wrap and let it rest for at least half an hour.
While the dough rests, prepare the amatriciana sauce.
Crush the peeled tomatoes in a shallow dish.
Take the guanciale and remove the skin. Cut it into strips no thicker than half an inch.
Place the guanciale in a non-stick pan and cook over low heat until it becomes crispy. Set aside some for garnishing the plates and deglaze the remaining guanciale with white wine. Once the wine has evaporated, add the crushed tomatoes and let it cook for at least 15 minutes, allowing the sauce to thicken well.
Once ready, transfer it to a blender cup and blend it.
Return the blended sauce to the pan and bring to a boil. Add the agar agar and stir carefully, letting it cook for 60 seconds.
Pour the sauce into a rectangular container and place it in the refrigerator to set. Use an ice cream scoop to form balls that will be the ravioli filling.
To speed up the process, you can place the container with the sauce in the freezer. Stir every 5/10 minutes so it thickens without freezing. Portion the sauce with two teaspoons or an ice cream scoop.
Take the dough and divide it into small parts. Roll it into thin strips using the pasta maker. Place the sauce balls spaced apart. At this point, you can follow two methods; the first is to cover the filling with a second sheet of dough, press well to remove air, and cut with a round pastry cutter. Alternatively, you can fold the dough over itself and cover the filling. In this case, use a round pastry cutter to form half-moons.
Proceed with one of the two methods, using all the ingredients.
Place the ravioli on a lightly floured tray and keep them cool.
Prepare the pecorino fondue.
Melt the butter in a small pan, pour in the milk and stir carefully, bringing it almost to a boil. Turn off the heat and add the grated pecorino cheese. Mix carefully.
Cook the ravioli in plenty of salted water. Heat two-thirds of the pecorino fondue and once they are ready, toss the ravioli in it.
Take the serving plate. Pour a little pecorino fondue on the bottom as a mirror, add the tossed ravioli and finish the dish with the crispy guanciale you set aside. Finish with a generous sprinkle of grated pecorino.
Serve immediately while hot.
