If you have chosen to celebrate a special occasion, this is the dish for you! In general, I have always embraced the famous saying: “You always cook thinking about someone, otherwise you’re just preparing food.” And it is absolutely true, especially when preparing fresh pasta! No one would think of spending a morning cutting out ravioli unless for the pleasure of making those they’re meant for happy, don’t you agree? Well, let yourself be won over by this dish, simple both in ingredients and procedure, yet with a great gustatory and olfactory impact! An elegant and sophisticated vegetarian main, full of flavor and at the same time healthy because made with only one egg, having replaced part of it in the dough with water, and with a dressing based on black cabbage, one of the most antioxidant vegetables! In fact, besides being genuinely good and versatile, black cabbage is known for being helpful in preventing various forms of cancer. Thanks to the presence of numerous molecules that perform this antioxidant action, by consuming it regularly, we counteract the action of free radicals, and thus the cellular aging of our body. In short, another reason to surprise those you love with a recipe rich in virtues!
CURIOSITY: Did you know that black cabbage, besides having antioxidant and anti-tumor properties, strengthens the immune system because it is one of the foods richest in vitamin C? It also helps regulate blood cholesterol levels, has an anti-inflammatory action, especially at the gastric mucosa level, regulates blood pressure, promoting the wellbeing of the cardiovascular system and muscles, thanks to the high amount of potassium and strengthens the mind and memory, thanks to the presence of flavonoids.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour 20 Minutes
- Portions: 4-6 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients:
- 2 1/2 cups type 1 flour (or type 00)
- 1/3 cup water
- 1 egg
- 4 tablespoons anise
- 9 oz robiola
- 4 tablespoons grated parmesan
- 1 lemon zest
- 1 pinch salt
- to taste pepper
- 5 oz black cabbage
- 1 fresh scallion
- 2 cups black cabbage broth
- 1 clove garlic
- 2 1/2 tablespoons extra virgin olive oil
- to taste salt
- 1/4 teaspoon chili powder
Steps:
Start by preparing the ravioli following the steps of this recipe (fig. 1).
Now take care of the black cabbage cream. Wash and clean the cabbage, removing the central stem of the leaves, then blanch them in slightly salted water for about 4 minutes (fig. 2).
Remove them with a skimmer, keeping the broth aside, then transfer them to the minipimer beaker (fig. 3).
Blend repeatedly until you get a smooth and dense cream, adding 1/2 ladle of cooking broth as needed to make the cream more fluid (fig. 4).
Separately, chop the fresh scallion, then sauté it in a non-stick pan with the garlic and oil, flavoring with the chili powder (fig. 5).
After about 2 minutes, add the black cabbage cream and a ladle of hot broth (fig. 6).
Lower the heat and let it flavor for another 2 minutes, adding more broth only if necessary (fig. 7).
Meanwhile, cook the ravioli in the black cabbage cooking broth for 2-3 minutes. Drain them and transfer them to the pan where you cooked the black cabbage cream. Let them flavor for another minute and turn off the heat (fig. 8).
Or do as I do, serve them on a bed of black cabbage cream and sprinkle with more lemon zest and grated parmesan. And voilà…your anise ravioli with robiola in black cabbage cream are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
Storage
👉Filled fresh pasta is subject to the moisture from the robiola, which can “wet” the dough. If you prepare everything in advance, place the ravioli on a tray well sprinkled with remilled semolina, spaced apart. Cover them with a clean cloth and store them in the refrigerator for 12-24 hours. The black cabbage cream should be stored separately in the fridge in an airtight glass jar for 2 days. Assemble everything only when ready to serve.
