GIOVANNI PASSERINI’S RAVIOLI WITH TRIKALINOS BOTTARGA
800g flour (00 grade)
200g thin semolina
2 egg yolks
Smoked fish stuffing
Chop thinly 2kg sweet onions
Let them melt with marrow at low heat during 3 hours
When cold, add smoked mackerel fillets, crush the blend in a pestle
Add ricotta and parmesan
Fill and cook the raviolis
Lemon preserve cream
Cook the lemons three times. Change the water after each cooking.
Finish the last cooking with salt and sugar (3 spoons of each for 2 liters of water).
Empty the lemons and mix the peel – thinly cut- with honey and a little bit of water.
Serve the raviolis with the lemon cream, a few Trikalinos Bottarga slices, and a few radish slices.