Ravioli with Brigante Cheese and Lemon Butter
INGREDIENTS (serves 4):
300g/10.5oz wheat flour (Italian type 00)
100g/3.5oz Brigante cheese
200g/7oz fresh cream
Extra virgin olive oil
Salt to taste
Tip the flour onto a work surface and make a well in the center. Crack the eggs into the well along with a little oil and salt, and knead to form a smooth and compact ball. Cover with plastic wrap and leave to rest for half an hour.
Crumble the cheese into small pieces and soften with 50g/1.7oz of fresh cream in a small saucepan to obtain a dense cream. Allow it to cool to a warm temperature and pour into a pastry bag. Put the butter, the remaining cream, the lemon peel and chunks of peeled and deseeded lemon into a small saucepan, allowing the liquid to reduce by half. Take off the heat, remove the peel and use a hand blender to form a smooth cream.
Roll out the pasta thinly and cut into squares of 4x4cm/1.5×1.5in. Put the cheese in the center of each square and close the ravioli by pinching the four corners into the center to form a pyramid.
Cook the ravioli in boiling salted water for one minute, then serve on a plate on top of the lemon butter.