Giant ravioli with pecorino and honey

Giant ravioli with pecorino and honey

Sebadas

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
fresh pecorino cheese, 10cm in diameter, 5mm thick
olive oil, for deep-frying
120g orange-blossom honey, warmed

Dough

Quantity Ingredient
150g italian ‘00’ flour, plus extra for dusting
1 egg, plus 1 extra yolk
salt
1 tablespoon caster sugar

Method

  1. To make the pasta dough, pile the flour into a mound on a surface and make a large well in the centre. Put the egg, egg yolk, pinch of salt and sugar in the well and beat lightly with a fork. With your hands, gradually mix in the flour. When the mixture has formed a dough, knead it well with the palms of your hands for about 10 minutes, until it is very smooth and elastic. Cover and leave to rest for 20 minutes.
  2. Roll out the pasta dough on a lightly floured surface to a 2mm thickness and cut out 8 rounds, each 15cm in diameter. Put a cheese round on each of 4 pasta rounds, brush the pasta edges with a little water, then top with the other pasta rounds. Press the edges together to seal.
  3. Heat the olive oil in a suitable pan and deep-fry the ravioli until golden, about 7–8 minutes. Remove and drain well on kitchen paper. Serve hot, drizzled with the warm honey.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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