Pecorino cheese and thyme raviolini on creamed cannellini beans with crispy pork cheek
Osteria Enoteca “Al Bel Fico”

Fresh homemade and hand-rolled pasta

Type of recipe: First courses



Quantities for 4 people:

For the filling

  • 400g sheep’s milk Ricotta cheese
  • thyme
  • orange peel
  • salt and pepper

For the raviolini parcels

  • 250g “00” flour
  • 250g ground semolina
  • 250g whole eggs (about 5 whole eggs)
  • 15ml white wine
  • 5g salt
  • 15g extra-virgin olive oil

For the cannellini bean cream

  • 1 onion
  • 1 celery stalk
  • 1 carrot
  • 250g cannellini beans
  • meat stock
  • 4 slices pork cheek
Accompanying wines:
Aulente Bianco Rubicone IGT

Preparation method:

For the filling: cook the Ricotta cheese in the oven at 80°C for about 1 hour (without fat) to eliminate the water content. When the Ricotta has cooled, put in a bowl with the thyme, orange peel, salt and pepper.

For the raviolini parcels: put the flour and semolina on a pastry board and form a well in the centre between the two. Mix together the eggs, oil, wine and salt and add to the flour. Knead to form a smooth dough. Roll out until thin. Place a little filling along one side of the sheet of pasta at regular intervals. Fold over and make small pasta parcels using the special pasta wheel.

For the cannellini bean cream: finely chop the onion, celery and carrot then sauté in a pan with the extra-virgin olive oil. Add the beans and meat stock and simmer until the beans are cooked. Blend and add salt and pepper to taste. Cut the pork cheek into juliennes and fry in a pan or a professional salamander.  

Cook the raviolini in plenty of boiling salted water, drain and dress with extra-virgin olive oil. Place on top of the cannellini cream. Add the crispy pork cheek and some freshly-ground pepper.