"Pasta matta" is a very light and resistant dough made from flour, water and evo oil, which can also be rolled out into thin sheets. To accompany these ravioloni we made a "pesto" without pecorino cheese, worked with the use of a very sharp knife instead of a mortar. To prepare the pasta matta, the pesto and the sauce to fill the ravioli, we used a medium-fruity organic evo oil with a light and balanced bitterness and spiciness. To complete and enhance the filling of the ravioli, we used the "fior di latte di Agerola" which, as legend has it, was the main ingredient of the first "pizza Margherita". This is the best-known product of the Monti Lattari, the mountain range of the Campania Antiappennines that extends into the Tyrrhenian Sea to form the Sorrento Peninsula. The "fior di latte di Agerola" is a fresh cheese made from whole raw cow's milk, originally made from the milk of the Agerolese cattle breed selected in 1845 by general Avitabile.
Cut the fior di latte first into slices and then into cubes and leave to drain. Brown half a finely chopped onion in a small saucepan with two tablespoons of evo oil, add plenty of basil, allow to take flavour and then add the tomato sauce and a pinch of salt; cook over a medium heat for about twenty minutes to obtain a very reduced sauce. Grate the Parmesan in a bowl. Wash the basil leaves in water and ice, dry them and chop finely with a sharp knife. Chop the pine nuts and garlic clove as for the basil and mix with this in a bowl, add the EVO oil and Parmesan a little at a time, mix and cover with cling film. Pour the sparkling water, salt and flour into a bowl, mix with a fork and add the evo oil a little at a time, then knead with your hands to obtain a smooth dough, wrap in cling film and leave to rest for about thirty minutes in the fridge. When the time has elapsed, roll out the dough on a lightly floured wooden board first with your fingers and then with a rolling pin to obtain a sheet a couple of millimetres thick. Cut the sheet with a pastry cutter about eight centimetres in diameter, fill with a few cubes of fiordilatte and half a teaspoon of sauce, close in half and seal the edges with the tines of a fork. Cook the ravioli for a few minutes in a pot of salted water, drain and serve to taste, adding the pesto and a few basil leaves.
for the pesto: gr. 20 basil, n. 1 clove of garlic, gr. 50 PDO parmesan cheese, gr. 10 pine nuts, n. 3 tablespoons of organic evo oil PDO Umbria by the farm Marfuga medium fruity
for the pasta matta: gr. 200 00 flour, ml. 100 sparkling water, gr. 5 salt, 3 tablespoons of organic evo oil PDO Umbria by the farm Marfuga medium fruity
gr. 150 “fiordilatte di Agerola” cheese
gr. 150 ready-made date tomato sauce
as needed salt, basil, onion
n. 2 tablespoons of organic evo oil PDO Umbria by the farm Marfuga medium fruity.