Ingredients for 4-5 people: For the pasta:400 g plain flour (plus a few extra spoonfuls to help roll out the pasta) 4 eggs1 tbsp Extra Virgin Olive Oil1 pinch of salt *** For the filling:1 jar Rosalina (280 g)100 g fresh pecorino cheese (diced) *** To dress the ravioli:2 jars Sugo Bombolino (280 g each) grated aged pecorino cheese (1 tbsp per person or according to taste) salt
For the pasta: pile the flour up on you worksurface, form a "well" in the centre, break the eggs into it, then add the oil and a pinch of salt. Use a fork to beat the eggs and oil together, slowly incorporating the flour from around the edge, a little at a time, as you continue mixing. When the dough has become firm enough, knead it with your hands and finish incorporating all the flour. Continue for 10-15 minutes until you have a smooth, elastic ball of dough, which you will then leave to rest for an hour covered with a cotton cloth. After this time, roll out the dough with a rolling pin, or a pasta-making machine, until it's fairly thin – roughly 2 mm – using a little flour to prevent it from sticking, and trying to create an oval sheet of pasta. Cut it into strips about 6 cm wide. Place small spoonfuls of Rosalina along one of the strips spaced 4 or 5 cm apart, and put a piece of fresh pecorino on top of each one. Using a pastry brush dipped in water, moisten the pasta around the mounds of filling and then lay another strip of dough on top (making sure it aligns as closely as possible with the other one). Gently press down on the dough between the mounds of filling with the edge of your hand in order to get all the air out (this prevents the ravioli from opening as they cook). Using a pastry cutter wheel, cut out squares around the mounds of filling and seal them with the prongs of a fork. Carry on in the same way with the remaining strips of pasta. As you prepare them, place the ravioli on a tray, well spaced apart. Cook them in a large saucepan, in plenty of salted, boiling water. Be careful because the pasta is thin and they will float to the surface quickly. Wait 2 minutes, then use a slotted spoon to strain them, thoroughly but delicately, a few at a time, taking care not to break them. Transfer them into a frying pan in which you have heated the Sugo Bombolino and toss gently. Serve immediately while nice and hot, accompanied by grated pecorino cheese.