There’s no denying it, making homemade pasta has become a real passion. I’m enjoying it more and more and love all the variations this type of preparation can offer the palate. Today, therefore, I am happy to share with you the recipe for truly unique and out-of-the-ordinary ravioli, made with remilled semolina and cocoa. The filling will surprise you even more because it’s essentially based on Red delicious apples, with a crunchy, aromatic, and sweet pulp, in contrast with the decidedly strong and pleasantly spicy taste of aged pecorino cheese. A combination that will amaze your guests with its peculiarity. It will be the ideal recipe for holidays, family Sundays, and special occasions. Moreover, the dough is egg-free, ensuring unimaginable lightness! To see the complete dish, be patient. I hope to publish it on the blog soon; in the meantime, save the recipe with all the step-by-step photos and I hope you love it as much as I did!
If you like homemade pasta, also try these easy, fast, and super scenic basic recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 1 3/4 cups remilled semolina flour
- 1/2 cup water (lukewarm)
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- 1 apple (organic Red delicious)
- 2 tbsps pecorino romano (grated)
- 1 tbsp grated parmesan
- 2 tbsps pine nuts
- 1 sprig rosemary
- to taste salt
Tools
- 1
Steps
On a work surface, pour the sifted semolina with cocoa. Add a pinch of salt and form a well, then add the oil in a trickle at the edges.
Pour the lukewarm water into the center, little by little.
Knead the dough with your hands, mixing the ingredients well.
You should obtain a well-compact ball.
Cover with non-PVC film and let it rest for 30′.
In the meantime, prepare the filling: in a bowl, mix the grated pecorino, previously chopped pine nuts, the apple cut into small cubes, the rosemary stripped and chopped, and a pinch of salt.
Add the oil and mix everything evenly.
Take the dough and divide it into two parts. Proceed with the first, letting the rest stay with the film. Flatten it with your hands, dust it lightly with flour, and roll out the sheet with the pasta machine starting from the thickest setting then folding it on itself like a wallet.
Pass it through using progressively thinner settings, dusting lightly with flour at each pass.
Continue until you reach the desired thickness. Remember that a perfect sheet should be no thicker than 1/2 millimeter, or it risks tearing.
Divide the obtained sheet into two perfectly overlapping halves and distribute the filling in small spaced mounds about 1 1/2 inches apart on one of them.
Cover with the other sheet making a slight pressure around the filling to remove the air. Cut the ravioli using a pasta cutter or a special mold. Proceed in this way until all the ingredients are used up.
Place the ravioli on a tray sprinkled with semolina and proceed to cook them to taste!
And voilà…the cocoa ravioli without eggs are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Tips, notes, variations, and suggestions
🟣Making homemade pasta requires time, as we all know. But just by organizing the timing correctly, you can have a genuine recipe to offer your family, maybe for a Sunday lunch or big occasions. The filling is super quick to prepare, so first of all, I recommend, if you are new to this, to prepare the dough first, as per the recipe, so that you can let it rest for just the right time to make it elastic. In the meantime, prepare the apple filling, and only then can you roll out the dough. These little well-planned steps will allow you to achieve a simple and successful result.
🟣The dough should be worked immediately. You can store the ravioli on a tray lined with parchment paper and well-floured, in the refrigerator, for up to 2 days. You can freeze them by first freezing them on a tray for 24 hours and then placing them in a freezer bag.
FAQ (Questions and Answers)
Can I use another type of apple like Golden?
It depends on your personal taste. Nevertheless, I recommend avoiding particularly sugary ones like Golden, and instead, I would go for Fuji or Granny Smith for a medium acidic flavor and crunchy consistency.
