Piconi Ascolani: baked ravioli from Le Marche
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5
Piconi Ascolani: baked ravioli from Le Marche
Description
The filling combines aged and semi-mature pecorino cheeses with Parmesan, mixed into eggs that have been vigorously whisked to incorporate air, creating a light, soft dough-like filling with lemon zest and pepper for freshness and spice. This mixture rests covered before assembling.
The dough, made from '00' or all-purpose flour, eggs, olive oil or fat, and salt, is kneaded until elastic and rolled out. The filling is portioned onto the dough and enclosed by another sheet, sealed with beaten egg to adhere the ravioli edges, then baked until a golden crust forms. The result is an Italian baked pasta featuring a creamy, cheesy filling inside a tender, baked covering.
This recipe yields roughly 35 ravioli depending on size and can be adjusted proportionally. Using a blend of cheeses or just one type is possible. The dish highlights regional flavors of Le Marche, combining several pecorino varieties and Parmesan for depth.
Ingredients
For the dough
- 400 g '00' flour (14oz) or '0' flour (all purpose)
- 4 egg
- 2 tablespoon extra virgin olive oil or 30g (1oz) softened butter or lard
- 1 pinch salt
For the filling
- 150 g pecorino cheese 5oz) aged/mature
- 100 g pecorino cheese 3.5oz) semi-mature
- 50 g Parmesan Cheese 2oz) grated or in total half pecorino and half Parmigiano
- 4 egg
- 1 pinch salt
- ½ teaspoon black pepper ground
- 1 teaspoon lemon zest
- 1 egg beaten to brush ravioli
Instructions
Make the filling
- Beat the eggs for at least 5 minutes with the help of a whisk to incorporate air. Grate all the cheese into a separate bowl and then gradually add to the beaten eggs. Add a pinch of salt and a little black pepper plus the lemon zest.
- Mix everything together well until you have a soft dough-like mixture. Cover with plastic wrap and let it rest. Some people recommend up to 8 hours in the fridge. Others say for 30 minutes!
Make the dough
- Place the flour in the center of a pastry board or in a bowl, add the 4 eggs to the center and with the help of a fork begin to beat the eggs whilst incorporating the flour. Add the extra virgin olive oil and a pinch of salt and continue to mix with your hands until you have a ‘dough’.
- If you started in a bowl finish kneading on a floured pasta/pastry board. Continue to knead until you have a homogeneous and elastic dough. (alternatively you can use a dough mixer to make the pasta dough)
- Roll the dough into a ball and cover with plastic wrap and let it rest for at least 30 minutes to one hour.
Make the piconi ascolani
- Divide the dough into 4-6 pieces. Using a rolling pin or pasta machine roll out a thin sheets of pasta dough (about 1mm thick). Do one piece of dough at a time leaving the rest wrapped in cling film or in a freezer bag so it won’t dry out.
- With a pastry cutter, bowl or glass, cut out discs of about 7-9 centimeters in diameter from the dough. Place some egg and cheese filling in the center of each disc. Then fold the disc into a half moon. Cut around the edge of the filled ravioli using a pasta wheel. This will help to seal the edges of the ravioli.
- Place the ravioli on an oil sprayed baking paper sheet in an flat oven dish. Brush the surface of the piconi with the lightly beaten egg and using the tip of a pair of scissors cut a small cross into the centre of the surface.
- Bake at 160 ° - 170 ° C in a preheated oven for about 25 minutes, or at least until golden. Once cooked, leave the baked ravioli to cool on a wire rack for a few minutes.
- Serve as finger food or as part of an antipasto or breakfast spread.
Notes
- This recipe makes about 35 baked ravioli; reduce ingredients proportionally for fewer servings though the final dish is notably more satisfying in larger quantity.
- You may use only pecorino and Parmesan cheese in equal parts if you prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 19g | 38% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 177mg | 59% |
| Sodium | 445mg | 19% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 354mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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