Recipe by Andrea Leali: Onion filled Plin ravioli
Ingredients for 4 people
For the Plin ravioli filled with onions
- 1kg of red onions from Cannara
- Salt to taste
- Pepper to taste
- 80 ml of Garda FS17 olive oil
- Fresh egg yolk pasta to taste
For the vegetable reduction
- 1kg of dried vegetable trimmings
- 300 ml of white wine
- 300 ml of water
- 100 ml of dry Franciacorta wine
- 50 g of sour butter
- Salt to taste
- Pepper to taste
- Cornstarch
Method
Slice the red onions and soak them in water and ice. Let them rest overnight at +3ºC.
The next day, cook them only with salt and occasional addition of water, for about 1 hour and a half until they are almost creamy and dark.
Blend and strain them, adjust the seasoning with salt and emulsify with extra virgin olive oil FS17 cultivar. Preserve in a piping bag.
Roll out the fresh pasta thinly without using flour. Holding the pasta stretched and firm, create long and narrow strips about a meter long.
Place about 20 portions of filling, seal with egg yolk, and close as ravioli.
For the vegetable reduction
Cook the dried trimmings with water and wine. Strain and discard the solids. Reduce by 85% and emulsify with 100 ml of dry Franciacorta wine and 50 g of sour butter. Thicken with cornstarch and adjust the seasoning with salt.
Plate composition
Boil water and cook the ravioli. Plate as shown in the cover photo.
Photo by @aromicreativi
