Calabria ravioli
Instructions
On pastry Board prepared the dough with flour, eggs, oil and salt and pulled the sheets.
For the filling, chopped into small pieces the caciocavallo, the soppressata and two boiled eggs, bonded with an egg and add salt and pepper.
With a teaspoon over each pastry dough at mucchiettini at a distance of 7-8 cm.
, cover with another puff pastry, press with your fingers around the piles of stuffed to adhere well the dough, then cut the ravioli to lozenges.
Let them dry for a few minutes on a tablecloth covered with flour, boil them, drain them and gently toss with the grated pecorino cheese and pork sauce.
Ingredients and dosing for 4 persons
- For the dough:
- 500 g of flour
- 5 eggs
- 1 tablespoon of olive oil
- Salt
- For the filling:
- 200 g of fresh caciocavallo cheese
- 200 g of soppressata
- 3 eggs
- Salt
- Pepper
- 80 g of grated pecorino cheese
- Pork sauce