Ravioli with poppy seeds
Instructions
Pour the flour on work surface; to break the egg and knead vigorously for 15 minutes, until the dough is very firm and elastic.
Pull it up to form a thin sheet and cut into 10 cm strips, that will keep cool while you prepare the filling.
In a bowl mix cream taleggio, mixing it up with a wooden spoon in the same sense.
Chop the caciotta with the Crescent, mix the taleggio, add the grated cheese and the mixture with the cream.
Should be smooth and well blended.
Spread the filling on half the dough strips, pinches equal each other and well spaced.
Stack the strips of dough and, with a heart-shaped stencil, cut the ravioli, you press right along the edge with your fingertips so that when cooking the ravioli and bait not maintain their form at heart.
When all the dumplings will cook in salted boiling water.
Drain with perforated scoop and toss with the butter that you did melt apart and in which you will have flavored crushed poppy seeds coarsely in a mortar with sugar.
Sprinkle finely chopped chives and serve.
Ingredients and dosing for 4 persons
- For the dough:
- 400 g of white flour
- 4 eggs
- For the filling:
- 100 g of grated parmesan cheese
- 60 g of taleggio cheese
- 60 g of caciotta cheese
- 4 tablespoons of cream
- Chives
- Pepper
- For seasoning:
- 100 g of butter
- 2 teaspoons of poppy seeds
- 1 teaspoon of sugar