Warm salad with homemade ravioli stuffed with trumpets and honey

Every day there are more people who are encouraged to prepare pasta at home. You choose the ingredients you use, you enjoy making it, it's fresh and it tastes better. Although I think that the best thing is something else: the surprise that one gets the first day of trying to do it, discovering that it is much easier than it seems.

On this occasion it is Beatriz, author of the blog To Be Gourmet (and author of the recently published book To Be Gourmet, estilo en tu mesa ), who has been encouraged to prepare it using the Imperia machine . The results have been exquisite, do not miss the recipe!

A few weeks ago I wanted to start making homemade pasta; already entered the month of September, back to the routine and with more time to cook at home.

I had gotten what they say is the best pasta machine, the "Imperia" , but I have to admit that deep down, and despite having acquired it with great enthusiasm, I was a little lazy: the assembly, the instructions, I'm sure they were going to steal my time and for one thing or another I was leaving it.

Yesterday I made up my mind, and I rescued it from the closet where I kept it; the truth is that it does not occupy anything. And look where in five minutes I had it installed. And in another five I skimmed through the instructions, which I really didn't need, because the assembly is completely intuitive and there isn't much more to do than pass the paste through the slot and, if necessary, cut it with a second accessory that can be fits in a pinch.

I haven't gotten to that, because I made some smooth sheets for ravioli, but I confess that I'm looking forward to it, because I think it's the most fun and I have no doubts about the result.

Imperia pasta machine and Pallarès carbon iron knife

Ingredients

• A bag of mezclum salad containing lollo rosso
• 3 tablespoons of extra virgin olive oil (evoo)
• 1 tablespoon of balsamic vinegar of Modena.
• 1 tablespoons of honey
• Salt

For the pasta:

• 300 g flour
• 3 eggs
• 1 teaspoon of EVOO

For the filling:

• A handful of trumpets of death
• ¼ onion
• ¼ apple
• A bit of EVOO

Preparation

First of all we make the pasta for our ravioli. Sift the flour and place it on a smooth surface. We make a hole in the middle and place the beaten eggs and the EVOO. The amount of flour is indicative, because depending on the size of the eggs we will need more or less. We are gradually integrating, mixing and kneading until we obtain a firm but manageable ball, which does not stick but is not too hard.

We wrap it in a transparent film and leave it in the fridge for about an hour.

Meanwhile we prepare the filling. In a frying pan with a little oil, sauté the mushrooms and reserve them. Add a little more oil and sauté the onion with the very finely cut apple. We mix it with the mushrooms and leave it in a bowl. We salt slightly.

Take the pasta out of the fridge, make four parts, take the first one and roll it out with the help of a rolling pin until it has the necessary fineness to fit through the hole in the Imperia machine in its widest mode.

We pass the pasta several times, in an increasingly narrow position so that it becomes finer and finer.

This post explains perfectly how to carry out this process .

We do the same with the other piles, until we have 4 sheets. Once we have the sheets, we place a few piles of the filling with sufficient separation, and then we cover them with another sheet. With our fingers, we press around the filling to mark and define it, and then we cut the ravioli into squares.

With the special ravioli accessory that exists for the Imperia machine it would have been faster. So if you fancy the complete kit, know that this possibility exists.

I did it with a knife . I always have those from Pallarés on hand in the kitchen because they work very well. You get used to it and you no longer want others, as well as being ideal and acquiring a precious, very vintage look over time.

Once the ravioli are cut, we make sure to press the edges well with our fingers so that they do not open and let them dry for half an hour.

Meanwhile, we prepare the salad sauce by beating the oil with the vinegar, salt and honey.

Next we boil the ravioli in salt water. In 5 minutes they are ready as they are fresh pasta.

Place the salad leaves on the plate, the ravioli, (2 or 3) and sprinkle with the sauce.

A warm salad with seasonal produce. The trumpets of death are delicate and very tasty mushrooms; They occur from the end of summer and beginning of autumn, and with the taste of honey they are a delight. When cutting the ravioli and the filling comes out, they are mixed with the rest of the salad and blend in with the lollo rosso. A fancy salad that couldn't be easier.


beatrice