Gastronomy

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Extra Virgin Garda DOP olive oil’s distinctive traits are its naturally delicate flavor and its elegance. At the taste it can be recognized for harmony or its organoleptic notes and for the light and balanced aromas: the scents of fresh grass, aromatic herbs, hay and artichoke, together with the typical almond aftertaste, make it unique. Recipe by chef Carlo Bresciani

Olio Officina

Ravioli with Garda extra virgin olive oil stuffing and black olive charcoals

Ingredients for 4 people

300 g of fresh dough
7 g of agar-agar
160 g of water


egg white
grana Padano
cream
250 g of extra virgin olive oil Garda DOP
salt flakes

For coal of black olives:
black olives
sugar
water

Preparation

For the filling: boil the water with the agar-agar; just melted add the olive oil and remove from heat.
Mount the liquid in the mixer. For coal of olives: stone the olives, boil in water and sugar for 5 minutes, spread them on a plate lined with paper and dry them in the oven for 3 hours at 80 ° C.
Then pull thin fresh pasta, cut the squares, brush with egg white and fill with the stuffing which meanwhile will be solidified. Close the dough like a normal ravioli.
Boil the ravioli in salted water, toss with Parmesan dissolved in a little ‘cream. Decorate with olives charcoals.

Olio Officina

Subscribe to
our newsletters