Ricotta and Pecorino ravioli served on Zucchini Broth with Raw Zucchini and Pine Nuts

This recipe may sound complicated at first, but this step by step approach will have you appreciating the effort in no time! 


200g fresh ricotta
50g aged cheese (either pecorino or parmigiano)
Lemon zest, salt, and pepper to taste

Place the cheese in a large bowl, then mix in lemon zest, salt, and pepper.

Pasta dough:

700g 00 flour
250g semola
50g toasted wheat flour
7 whole eggs + 10 egg yolks

In a large mixing bowl, sift the three flours together. Then pour the flour on a working surface and create a mound with a small crater on top. Crack the eggs into the crater and start incorporating them with flour and egg yolks. When the dough becomes more compact, knead until the end result is a smooth and elastic dough. Wrap in protective film and let rest for at least 30 minutes. Afterward, roll the dough onto a flat surface using a rolling pin until a large rectangle no more than 5mm high is obtained. Using a knife and helping yourself with a cup, cut circle shapes out of the dough. Place a teaspoon of the stuffing (see below) at the center of the circle and fold the dough over the stuffing to make half-circle shaped ravioli. 

Zucchini broth:

800gr whole zucchini
4 shallots
100 g baby spinach
1 tbsp olive oil
1 Cup of vegetable stock

Peel the zucchini and chop the pulp. Chop the shallots. Boil the zucchini and shallots with a cup of stock, for about 15 minutes. Puree with olive oil, baby spinach leaves, and some water if necessary. Salt to taste.

Zucchini salad:

2 zucchini
Salt, lemon juice, and olive oil to taste

Julienne the zucchine (skin on) and dress with salt, lemon, and olive oil.

To serve:

Boil the ravioli in salted water, they’re ready once they float to the top. Pour the zucchini broth in the center of the plate and lay the ravioli on the broth. Decorate with zucchini salad and olive oil. Finish with pecorino flakes and black pepper.