Ravioli filled with extra virgin olive oil, anchovy juice and pantelleria capers, served with fresh tomato sauce

The Recipe

Ingredients
FOR THE FILLING

• Extra virgin olive oil 200g
• Micri sauce base 150g
• Anchova oil 24g
• Capers in water 12g
• Garlic 1g
• Anchovies 4g

FOR THE PASTA

• Eggs 2
• 00 Flour 120g
• Durum wheat semolina flour 120g
• Extra virgin olive oil 1 tablespoon
• Salt To taste

FOR THE FRESH TOMATO SAUCE

• Tomatoes with thick pulp 1kg
• Extra virgin olive oil To taste
• Salt and pepper To taste

FOR THE “APESSI” TOMATO SAUCE

• “Apessi” tomatoes 1kg
• Extra virgin olive oil 2 tablespoons
• Garlic 1 clove
• Salt To taste

Method
METHOD
For the pasta:

Make the dough for the pasta with 2 eggs, the 2 flours, a pinch of salt and 1 tablespoon of extra virgin olive oil. When the dough becomes elastic, allow it to sit wrapped in plastic in the refrigerator for 30 minutes.
For the filling:
Pour the 200g of extra virgin olive oil into a narrow cylindrical container; add the Micri, anchovy oil, capers, garlic and anchovies. Blend in a blender until homogeneous. On a tray, place a Flexipan sheet with small hemispheric molds, about 2cm in diameter. Fill with the mixture and place in a blast cooler for about 2 hours.

FOR THE FRESH TOMATO SAUCE

Make an incision in the base of the tomatoes and scald them in plenty of boiling water for 1 minute. Remove from heat and chill them in ice water. Peel the tomatoes and halve them, then remove the seeds and blend the tomatoes. Add a pinch of coarse salt and transfer the mixture to a linen cloth. Wait about 10 minutes, then press well until the tomato releases its water. Place in a container and add salt and pepper to taste. Finish with a drizzle of extra virgin olive oil.

FOR THE “APESSI” TOMATO SAUCE

Finely chop the garlic and lightly brown it in a large pan with the extra virgin olive oil. Add the halved “Apessi” tomatoes and allow them to cook for about 10 minutes. Salt to taste. As soon as the tomatoes are ready, pass them through a puree sieve to remove the skin. Run the sauce through a chinois to eliminate any remaining seeds. Transfer to a container and set aside.

ASSEMBLY

Spread the dough out into a relatively fine sheet. De-mold the cold, gelled hemispheres and arrange them over the dough. Fold the dough over lengthwise and cut the ravioli with a round pasta cutter. Place the ravioli in the refrigerator on a sheet with semolina flour.
Bring salted water to a boil and reduce heat so that the water is at a gentle boil. Submerge the ravioli for two minutes and dry them with a dishcloth. Place two tablespoons of tomato sauce in the center of the dish and top with the ravioli, a ribbon of extra virgin olive oil and a sprig of parsley as garnish. Enjoy.