Ravioli filled with prawns, garnished with scampi, Pachino cherry tomatoes and Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil

Method

For the pasta

• 1

  Form a fountain with the flour and break the eggs in the centre, then add a pinch of salt.

• 2

  Knead, add the white wine and water and continue kneading for a few minutes.

• 3

  Roll out the dough and cut it with a pasta cutting wheel.

• 4

  Brush the edges with some egg yolk and place the filling in the centre of the pasta square.

For the filling

• 1

  Sauté the chopped prawns with garlic and brandy; mix with ricotta, grated Parmigiano, black pepper and nutmeg.

For the garnish

• 1

  Pan-fry the garlic clove with some Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil. Then, add the cleaned scampi and let them brown.

• 2

  Remove the garlic clove, then sprinkle some brandy and white wine, and simmer.

• 3

  Add the pine nuts, the halved cherry tomatoes and the basil. Toss over a high heat. Season with herb-flavoured salt.

Food plating

Boil the pasta in a large amount of salted water, drain and finish cooking in a pan with the sauce. Serve with a drizzle of Olitalia Taggiasca Monocultivar Extra Virgin Olive Oil.