Mature Provolone Valpadana PDO Raviolo and broad beans with sweet peppers sauce

Mature Provolone Valpadana PDO Raviolo and broad beans with sweet peppers sauce

Recipe Details

. Difficulty: Medium . Cheese: Provolone Valpadana PDO . Servings per: 4 people . Preparation: 30 min . Cooking: 18 min

Intolerances

Eggless Eggless
Without crustaceans Without crustaceans

Ingredients

For the filling
100 g of mature Provolone Valpadana PDO
100 g of fresh broad beans
nutmeg
salt and pepper
For the pepper sauce
2 red peppers
2 yellow peppers
2 scallions
1 potato and P.D.O extravergin olive oil Terre di Siena
salt and pepper

Preparation

For the preparation of the sauce: in two small saucepans with P.D.O. extravergin olive oil, stew the finely chopped scallions with the potato and the peppers separating the two colours, add salt and pepper and during the cooking pour in some vegetable stock.

When the cooking is finished, whisk it and put it through a sieve.

For the preparation of the Ravioli: chop the Provolone Valpadana PDO  and the broad beans previously flash fried, then add just a little of grated nutmeg, salt and pepper.

Roll out a thin sheet of pastry forming two squares of 8 cm, then with the white of an egg brush the pastry, put the obtained stuffing at the center of the square with a small tea spoon, close it uniting the four sides of the pastry into a pyramid shape.
Continue this operation until you have 24 ravioli. Boil them in abundant salted water for approximately 2-3 minutes.

Pour a spoonful of yellow pepper, and red pepper, sauce in 4 hot plates, lay 6 ravioli on it, then garnish with fresh broad beans and slivers of mature Provolone Valpadana PDO. Then serve it.
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Italian Cheeses

Provolone Valpadana cheese
Provolone Valpadana cheese

Provolone Valpadana is a semi-hard, 'pasta filata' (or spun-curd) cheese with a smooth rind. The flavour, aroma and look of Provolone Valpadana PDO are best enjoyed fresh and uncooked

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