Tomato ravioli with cream of buffalo mozzarella cheese d.o.p.

Recipe ingredients:

(for 4 people)

Egg dough for ravioli
200 g of wheat flour type 00
5 egg yolks

Stuffing for ravioli
150 g Tomatoes Pachino i.g.p. cherry type
Salt to taste
Pepper to taste
1 dl extra virgin olive oil

Cream of Buffalo Mozzarella cheese of Campania d.o.p.
150 g of Buffalo Mozzarella cheese of Campania d.o.p.
50 g of whole milk

Basil air
4 basil leaves to taste
Water to taste

Preparation:

Egg dough for ravioli 
Place the flour on a wooden plank, lay the egg yolks in the middle and mix everything until dough is smooth and homogeneous. Let stand for 2 hours, then spread. 

Stuffing for ravioli 
Engrave a cross in peel of Pachino tomatoes, dip them in boiling water for 10 seconds, drain them, place them in ice water, peel, remove seeds, cut the flesh into cubes and season with salt and pepper. 

Cream of Mozzarella di Bufala Campania d.o.p. 
Mix the Buffalo Mozzarella cheese with warm milk, pour the mixture into a bowl and keep at a temperature of 80° C. 

Basil air 
Mix basil and water with an immersion blender until you get a foam.

Ravioli making 
Roll out the dough, obtain with a mold discs of 5 cm in diameter and place in the middle of each of them the stuffing, then overlap them with other discs of dough and seal the edges well taking care to let the air escape from the enclosures, after what cook in boiling salted water.

Presentation:

Place the cream of buffalo Mozzarella cheese of Campania in a pot, lie over the ravioli and top with a little basil air and extra virgin olive oil.