Here’s another great idea by chef Richard Zanni ,
learned at the last lesson of the cooking school ” coquis ” ;
I am pleased to share this super recipe with you because it’s really special!

And now … LIGHT THE FIRES !

INGREDIENTS:

For the ravioli :

- 320g of pasta

- 240g ricotta

- 120g of pecorino

- 30g of cream (if necessary)

- Black pepper and salt to taste

For the sauce:

- 120g of bacon

- 500g of tomato puree

- Pepper

- Extra virgin olive oil to taste

- Salt to taste

 WEAR THE APRON ,WASH YOUR HANDS, BEGIN !

For the ravioli :
mix the ricotta and pecorino cheese with a whisk,
therefore consistent control and in case add a little drop of cream,
mix with plenty of pepper and check for salt. Keep in a pastry bag .

To prepare the ravioli dough calculating an egg per person and 100g of flour,
after the fountain, put the eggs in the center and knead , to work dough for at least 10 minutes,
then wrap it in foil and let it rest in the fridge for at least an hour , before working wait to come back to room temperature.

Now you can roll the dough thin , brush with egg white, put a mound of filling and cover with another sheet ,
seal edges and make  ravioli , keep them divided with plenty of flour .

For the sauce:
Brown the bacon strips in a little oil , add the red pepper and tomato sauce,
continue cooking for about 15 minutes on low heat :
Cook the ravioli in salted water , drain and dip in the sauce ,
sprinkle of cheese and a pinch of pepper.

Et voila … a dish that you will not forget !