© Sofiane Ryan
Your life will be more beautiful once you've tried this recipe ! This week at Do It, we delved into the food studio universe of Mickaël Carli and Sébastien Doze, a duo of photographers and self-proclaimed gourmets. It all starts with an Instagram account : @jaifaim, whose aesthetics now captivate some 33,000 people. Aptly titled J'ai Faim., this culinary work is by far one of the most desirable at the moment. Today, we bring you an extra-large ricotta and spinach ravioli in an ultra-fancy version.
Ingredients to shop
For 6 people :
- 250g ricotta
- 100g spinach
- 6 egg yolks
- a few bay leaves
- a knob of butter
- a pinch of crushed red pepper
- olive oil
- pepper
Dough :
- 300g flour
- 3 eggs
- a pinch of salt
The recipe
- Prepare the dough. Place the flour on a work surface and make a well. Add the eggs and salt. Knead the dough for 10 minutes. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Blend the ricotta with the spinach and a drizzle of olive oil. Using a pasta machine or rolling pin, roll out the dough to a thickness of 1 mm. Cut the dough into 12 squares.
- Have a piping bag ready, fill 6 squares with the spinach cream. Add an egg yolk delicately. Seal with the remaining 6 squares, ensuring the edges are well sealed with a brush moistened with water.
- In a pot of boiling water, cook the ravioli one by one for 3 minutes.
- Meanwhile, heat the butter with bay leaves in a pan for a few moments. Sprinkle with crushed red pepper and pepper. Pour the bay leaf butter over the ravioli.
Also, discover the delicious yogurt recipe by Benoît Castel and a trendy monastic soup.
