Ravioli Siciliano
This signature Sicilian recipe pays homage to the island of Sicily and its rich agricultural heritage and prized pistachios. Sicilian cuisine is renowned for its vibrant and bold flavors, and these ravioli are no exception. The pasta dough is made by hand, rolled out thinly, then filled with a luscious mixture of ground pistachios, ricotta cheese, Parmesan, and aromatic herbs. The ravioli are then cooked boiled in a pan of sea-salted water and served with a drizzle of olive oil or a simple tomato sauce.
- 500 grams white flour
- 500 grams semola or semolina flour
- 5 pinches of salt
- 2 tablespoons of olive oil
- 5 eggs
- Water
- 1 onion
- 100 grams butter
- 300 grams pistachio
- 1 liter fresh cream (unsweetened)
- 1 Shot of brandy
- For the ravioli
In a bowl or on a clean flat surface, include the flour to mix and make a big hole like a volcano
Add salt, oil, the eggs and start to mix everything together. Slowly include the water and mix to a soft consistency.
Use a pasta machine to get the dough thin. Start from a big size and move down to a thin size. Do this several times.
Use a liberal amount of semolina flour for the work board so it does not stick.
Include the filling on the same side but leave some space between them.
Beat 2 eggs and use a paintbrush to brush the egg on the pasta before you close them.
After closing up the ravioli, use your hands to press around the filling.
Cut it and cook in a large pot with salt boiled water for 4 minutes.
- For the pistachio filling
In a saucepan, add chopped onion and butter until softened.
Then include blended thin pistachio. Cook them a little bit and add the brandy. Let it evaporate.
Add the fresh cream and cook for about 10 minutes.
When the cream is reduced, lay the sauce on a large tray to cool down.