Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals
Recipe by chef Carlo Bresciani
Ingredients for 4 people:
300 g of fresh dough
7 g of agar-agar
160 g of water
250 g of extra virgin olive oil Garda DOP
For coal of black olives:
For the filling: boil the water with the agar-agar; just melted add the olive oil and remove from heat.
Mount the liquid in the mixer. For coal of olives: stone the olives, boil in water and sugar for 5 minutes, spread them on a plate lined with paper and dry them in the oven for 3 hours at 80 ° C.
Then pull thin fresh pasta, cut the squares, brush with egg white and fill with the stuffing which meanwhile will be solidified. Close the dough like a normal ravioli.
Boil the ravioli in salted water, toss with Parmesan dissolved in a little ‘cream. Decorate with olives charcoals.