INGREDIENTS (2 servings)
100 g flour / 2 spoonfuls of whole wheat flour / 1 egg / salt / 200 g ricotta / 1 spoonful grated pecorino cheese / figs jam / salt / butter / rosemary / grated parmesan / extravirgin olive oil
Mix the flours in a bowl. Shape them as a “fountain”, with a hole in the middle, break the egg in the hole and add some salt. Scramble the egg with a fork and start mixing it with the flour, continue working the dough till you have a ball. Cover with plastic wrapping paper and rest it in the fridge for 1 hour. Then roll the dough as thin as possible. For the filling, mix the ricotta with the pecorino cheese and salt. With an upside-down glass cut round shapes in the dough, fill them with a teaspoon of the ricotta mix and a teaspoon of fig jam. Fold one edge of the ravioli on top of the other and press the edges with a fork to close them in a half-moon shape. Cook them in boiling water. Once ready, sauté them in a pan with butter, oil and rosemary. Sprinkle with grated parmesan.