Ravioli with Pecorino Liquido Garnished with Fresh Mint

A bean recipe for every taste:

Pasta dough Put two pasta semolina, eggs, flour and a little salt in a suitable bowl, prepare into a smooth dough and rest in cling film in the refrigerator for at least an hour.

Filling Finely grate the young and the old pecorino. Soak the gelatine in cold water. Heat the milk to 60 °C, mix in the finely grated pecorino and season with salt, pepper and grated nutmeg. Squeeze the gelatine and let it melt in the warm cheese mixture. Chill.

Roll out the pasta dough thinly using a pasta machine and cut out circles about seven centimeters in diameter. Form a teaspoon of pasta filling in the center of each circle, brush the edges with egg white, fold the ends together in a crescent shape. Put the ravioli in boiling salted water, reduce the temperature slightly and cook for about three minutes.

Lemon butter Squeeze the juice from the lemons. Caramelize the sugar until golden and extinguish with the juice of one lemon and white wine. Add the sprigs of verbena and boil everything together by half. Strain the reduction through a fine sieve and add the cold butter flakes.

Season with salt.

Broad beans Blanch the broad bean seeds in salted water.

Heat the lemon butter, mold the cooked ravioli in it and arrange with the broad beans in four preheated deep plates. Cut the candied lemon peel into strips and place one strip on each ravioli.

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