Ingredients for 4 people:
For the stuffing:
300 g of goat ricotta
100 g of goat robiola
50 g of Parmigiano Reggiano
60 g of Pantelleria capers with sea salt
40 g of pine nuts
Grated peel of half a lemon
200 g of 00 flour
2 medium eggs
10 g of caper powder
For the seasoning:
12 prawn tails
250 g of potatoes
40 g of caper leaves in extra virgin olive oil
Vegetable broth to taste
Salt and pepper
Desalt the capers in water, boil the potatoes starting from cold water with a salt press, mix the flour with the caper powder, then form a fountain on the cut and shell the eggs in the centre, beat them with a fork then add little by little the flour and knead everything until a smooth and homogeneous dough is obtained, wrap it in cling film and leave it to rest for 30 minutes in a cool place.
For the filling, toast the pine nuts over a low heat, combine the ricotta with the robiola and Parmesan in a bowl and mix everything together with a spoon, then add the capers, well drained and patted dry with kitchen paper, almost all the pine nuts and the grated rind of half a lemon, mix everything together and season with salt and if necessary add a little more grated rind, then transfer everything into a pastry bag.
Remove the carapace and the intestinal thread from the tails of the prawns, then divide them in two lengthwise.
Roll out the dough with a sheeter or a rolling pin, then cut into 8 cm diameter discs, fill with a little filling, then fold the dough in half and then join the two ends, arrange the ravioli on a lightly floured cutting board.
For the sauce, combine the peeled potatoes in a jug with the caper leaves and about a glass of broth, and blend everything well with an immersion blender until you obtain a smooth sauce, add a little more broth if needed, finally adjust the flavor and keep warm
Season the prawns with salt and pepper then brown them in a pan with a drizzle of oil, separately boil the ravioli in plenty of salted water and once ready, drain them directly into the pan with the prawns.
Pour a little sauce on the bottom of the plates, arrange the ravioli with the prawns on top and complete with the pine nuts kept aside.- Gianfranco Allari -