Recipe: Ravioli cacioricotta and brèdes malbar (leafy vegetables)

What could be more popular or commonplace than ravioli? Here the ravioli comes in cacioricotta, a cheese made from half goat milk and half cow milk from southern Italy….. but in Mauritius made by a brilliant and passionate Italian cheese-maker, who settled here to provide us with this unrivalled taste.

Ravioli cioricotta and brèdes malber

Ravioli cioricotta and brèdes malber

Ingredients (Serves 4)

The ravioli dough:

  • 400g flour, type 55
  • 1g turmeric
  • 4 eggs
  • 1g salt

1. Mix the dry ingredients together. Add the eggs one by one and knead them until you get a nice smooth paste.

2. keep it cold for at least two hours.

The cacioricotta stuffing, brèdes malbar:

  • 70g brèdes malbar (leafy vegetables)
  • 50g chopped onions
  • 10g chopped basil
  • 30g chopped olives (Taggiasca)
  • 30g chopped tomato confit
  • 8g chopped flat parsley
  • 180g cacioricotta
  • 4g salt
  • 2g pepper

1. Blanch the brèdes in boiling salted water. Let them cool and chop them.

2. Gently mix all the ingredients together.

Making the ravioli:

  • Flour
  • Water

1. Roll out dough to 1.5mm thick.

2. Place the stuffing on it and dampen it with a brush. Fold the dough over, using a pastry cutter to make 5cm diametre pockets. Be sure to close the ravioli one by one with your fingers.

3. Keep in the freezer.

Love apple” tomato marmalade:

  • 450g peeled tomatoes
  • 40g onion
  • 50g chopped leeks
  • 15g celery leaves with the branch chopped
  • 100ml olive oil
  • Salt
  • Sugar

1. Sweat the onions and leeks. add the celery.

2. Stir in the coarsley chopped tomatoes, salt and sugar. Cook until the liquid evaporates.

3. Leave it to go cold.

The Taggiasca olives vinaigrette:

  • 24ml sherry vinegar
  • 24ml olive oil
  • 40g chopped Taggiasca olives
  • 24g flower honey

1. Mix the oil and vinegar without trying to emulsify it.

2. Add the remaining ingredients. Keep it cold.

The garnish:

  • Cacioricotta
  • Rocket
  • Extra virgin olive oil
  • Freshly ground pepper

Finishing and presentation

Heat the tomato marmalade. Cook the ravioli in boiling salted water (they are cooked when they rise to the surface). Drain them and roll them in olive oil, off the hob.

Spread the marmalade onto the plate. Place the ravioli on the marmalade. Put the rocket and cheese on the ravioli and the dressing over the rocket and on the plate.

Sommeliers’ suggested wine

Dry white wine:

  • Chabis 1er Cru, “Monté de Tonnerree”, Raveneau, 2009 France
  • Irouléguy Hegoxuri, Domaine Arretxea, 2010 France

 

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