Pappa al pomodoro as a filling for fresh pasta: it happens at Ristorante Tosca in the beautiful Castello di Casole, where chef Daniele Sera reinterprets a great classic.

CAPPELLACCI STUFFED WITH PAPPA AL POMODORO, MOZZARELLA CAMPANA AND BASIL

Ingredients for 4 people

500 g “00” flour
15 egg yolks
300 g Tuscan schiacciata cut into small pieces
150 g ripe red tomatoes, blanched and skinned
Tomato paste to taste
1 bunch of fresh spring onions
Garlic and chili pepper to taste
Parmigiano Reggiano cheese to taste.
200 g buffalo mozzarella cheese
1 dl milk

Procedure

Start by preparing the fresh pasta, kneading the flour and egg yolks in the machine, then put the dough to rest in the refrigerator for at least an hour.

Chop the spring onions and sauté them in extra virgin olive oil with garlic, chili and basil.

Add the roughly chopped tomatoes and some tomato paste, then cook for a few minutes.

Incorporate the Tuscan schiacciata, season with salt and pepper to taste, and continue cooking until the mixture is well blended. Remove from the heat, whisk together and whisk in the Parmigiano Reggiano.

Prepare the mozzarella liquid by heating the milk to 70°C, then strain the mozzarella.

Roll out the pastry very thin and stuff it with the tomato pappa, forming the ravioli.

Cook the ravioli in boiling salted water, drain them gently and season with oil and Parmigiano. Serve the ravioli on plates and top with the mozzarella liquid.