“Open” Whole Wheat Raviolo with Apple Compote
It’s apple season, and we’ll be exploring this amazing fruit, which lends itself so readily to both sweet and savory dishes. Try this delicious and beautiful ravioli dish from our favorite new chef in Rome! She recommends using Italian Trevi DOP olive oil, but you can substitute another high-quality oil.
For the pasta:
200 gr stone-ground whole wheat flour
100 gr semolina flour “grano duro”
3 whole eggs
For the compote:
300 gr apples (preferably the pink apples of the Mount Sibillini, or substitute any firm, pink, slightly tart variety)
300 gr sweet red onion (preferably Tropea red onions)
130 gr brown cane sugar
100 gr water
extra virgin olive oil (Italian, high quality)
salt and pepper
Pugliese cacioricotta cheese (or an aged salted ricotta)
200 gr guanciale (cured pork jowl, but you can substitute pancetta)
Slice the onion thinly and place in a pan with the sugar and water. Bring to a boil and then cook over a very low flame for about half and hour.
Peel and thinly slice the apples, then add them to the pan, cooking for another hour, or until the compote reaches the desired consistency. (Do not let it become too thick.)
Mix together the wheat and semolina flours. Put the eggs in the bowl of a stand mixer, then slowly add the flour mixture bit by bit until it is incorporated. Finish the pasta dough by kneading it by hand until it is smooth and supple. Cover it with plastic wrap and put it aside to rest for half an hour.
Roll the dough out very thinly, then cut into rounds with a raviolo cutter.
Cut the guanciale into think strips and sauté until browned.
In a pot of salted water, boil the ravioli disks until al dente (this will only take a minute or two, taste for readiness). As soon as you strain them, drizzle them with a bit of fine olive oil.
To compose the ravioli, place a pasta round on the plate, top with a bit of the hot compote, then another round, then a bit more compote. Sprinkle with some of the guanciale and some of the cacioricotta cheese, and add a drizzle of the olive oil to finish.
By Peg Kern
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