Have you had the Ravioli “di Limonelly” at restaurant Elsa before? If the answer is no, make sure to give it a try first on location to taste the greatness of the dish and understand the simple reason why it quickly become a signature. Then give it a go and try to recreate it yourself at home. Previous owner and chef Leon Bostrom has shared with us his exclusive recipe and all the steps necessary on how to make that dream a reality.
- 400g durum wheat
- 2 whole eggs
- 2 egg yolks
- 15g salt
- 6 egg yolks
- 200g cream cheese
- Lemon zest
- 20g unsalted butter
- 3 preserved lemons (make or buy at Möllans Ost)
- 3 tablespoons brine from the lemons
- 50g cream cheese
- 100g pecorino cheese
- 100g lightly aged parmesan
- Zest and juice from 1 lemon
Prepare the pasta dough a few hours in advance.
Make the sauce, and let it simmer.
Blend and strain the sauce twice.
- Roll out the pasta dough by hand or machine. If using a machine, start at setting 5, then run once at 4, once at 3, and finally once at 2.
- Create a top and bottom layer.
- Sift a bit of durum wheat onto the table and start forming the ravioli pillows.
- Brush with a LITTLE water to seal them.
- Begin building the pillows with piped cream cheese in a circular ring, gently place an egg yolk in each ravioli.
- Carefully cover with the next layer of pasta dough and punch out.
- Heat up the finished sauce, do not boil.
- Cook the ravioli in salted water for two minutes.
- Serve with the sauce and a few drops of your favorite olive oil and shaved truffle according to the season on top.