Restaurateur
Saveliy Libkin

Some essential details of this recipe, photo of the ready dish and the process of cooking are not posted temporarily so that to keep individuality of the dish till the opening. All the details will be posted just after the opening of new project.

This dish can be cooked only by skilled cooks and if all the products are available.  Housewives can try but the result will differ much from the original.

At first a few days before the cooking of this dish we do semi-finished product from garlic.

Separate the cloves from the big heads of garlic, but don’t peel them, remove only upper husk. Place the cloves in the thick-walled cast-iron dish, pour them over with extra virgin olive oil and put on small heat for 30 minutes. Add to oil a few corns of freshly roasted black pepper and a piece of cayenne pepper. Then remove from the heat and cool. Put the garlic together with oil into ceramic dish and cover it. Put it into the fridge for two days.

Then cook the dough

Knead tight dough with home egg yolks. Use semola Caputo.  Divide the dough into balls approximately 200 grams each one and roll up them into food wrap. Place them in to the fridge for 30 minutes. Roll out the dough as thinner as possible, almost like sheet of paper. Cut the circles with diameter 4 cm. and place on each circle the glove of preliminary peeled garlic drained from the oil with the help of napkin. Cover with the second circle. Carefully press the edges and make ravioli.

Drop ravioli into the boiling water for 5 seconds. Carefully place them on warm plate with preliminary heated oil, in where were cooked the garlic. Cover the ready dish with small quantity of deep fried garlic husk. Put on the top warmed clove of unpeeled garlic cooked in oil.

This dish is developed for new project of Resta Company.