dark purple - 80 g of 00 flour and cooking water from the purple carrots to taste (or food coloring)
light purple - 50 g of 00 flour and cooking water from the purple carrots to taste
INGREDIENTS (for the filling) 400 g of fresh broad beans (you can also find them frozen)
250 g of ricotta
50 g of pecorino (or parmesan)
20 ml of extra virgin olive oil
salt and nutmeg to taste
INGREDIENTS (for dressing) I used a broad bean pesto, you can find the recipe on the blog or use a fondue or simply melted butter or extra virgin olive oil and parmesan.
PROCEDURE
Prepare the filling (even the day before) by blanching the shelled beans in salted water. If they are large, remove the skin that covers them. Blend them with the rest of the ingredients. Taste and adjust the seasoning according to your taste. Store the covered broad bean cream in the refrigerator.
Prepare the fresh pasta by kneading the ingredients by hand for 10 minutes or with a stand mixer with a leaf. You should obtain a smooth and homogeneous dough. Cover with cling film and let it rest for about half an hour. Do this for each color.
Roll out an egg sheet. Roll out the other doughs and cut out little flowers using a cookie cutter that must be small because the flowers will expand. Place the flowers on the egg sheet. Make very small balls with the various doughs and place them in the center of the flowers.
Press with a rolling pin to secure the flowers. Pass the decorated sheet through the pasta machine once.
See the procedure on IG here
If you don't have a pasta machine, you need to pass the rolling pin through it well so that the flowers don't come off during cooking.
Roll out another egg sheet and use it as a base, distributing the filling. Cover with the decorated sheet and make it adhere well to the filling, letting the air out. Use a ravioli mold to make the ravioli of your preferred shape or use a pasta wheel.
Place the ready ravioli on trays/cutting boards sprinkled with semolina.
Cook them in hot salted water. Remove them with a slotted spoon and season them to taste.
I put 2 tablespoons of pesto in the center of the plate and with a spoon I gave a sharp blow to the mixture distributing it on the plate 'Pollock' style.
On top I placed the ravioli with the decoration facing upwards and brushed them with extra virgin olive oil.
