Ravioli with wild garlic
Instructions
For the filling, mix the ricotta, mascarpone and Parmesan.
Put aside some wild garlic leaves for garnish.
Finely chop the rest and embed the ricotta cream.
Season with salt and pepper.
Unroll a roll of dough on the work surface.
Using a spoon, spread two rows of stuffing at a distance of about 7 cm.
Brush with a little water the dough around filling.
Unroll the second roll, spianatelo on a little flour, stretch so that it is slightly larger than the first.
Place it on the first roll.
Press well around the filling.
Using a pastry wheel, trim the ravioli and place on a lightly sprinkled with flour.
Cook the ravioli in salted water, gently boil for 3 minutes.
Meanwhile, heat the oil and butter.
Remove ravioli with a skimmer, drain them well and deliver in hot dishes.
Pour the olive oil and butter.
Decorated with wild garlic leaves and, as desired, finish with a sprinkling of Parmesan.
Serve immediately.
Ingredients and dosing for 4 persons
- 180 g of ricotta
- 50 g of mascarpone cheese
- 50 g of grated parmesan cheese
- 40 g of ramson
- Salt
- Pepper
- 2 rolls of 125 g of already flattened dough
- Little of flour
- 2 tablespoons of sunflower seed oil
- 1 tablespoon of butter