Green Ravioli with truffles
Instructions
Ravioli verdi of goat cheeses of the Val Formazza with truffle
Prepare the dough by mixing all the ingredients together and put to rest for 10 minutes.
Prepare the filling by making brown butter onion, spinach and herbs, then add the ricotta and goat cheeses, salt and pepper and put the grated nutmeg. Let cool.
Roll the dough into thin sheets and using a big do squeegee bag many piles of equally spaced filling and cover with another sheet of pastry; combine well with the fingers the two sheets together and with the help of a cookie-cutter cut out the ravioli.
When are all ready Cook in salted boiling water for about 4 minutes, put them on the plate, sprinkle Parmesan and melted butter then wanting of the white truffle of Alba.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- White Truffle
- For the dough:
- 250 g of flour of durum-wheat semolina
- 1 whole egg
- 4 egg yolks
- 1 tbsp olive oil
- salt
- a handful of cooked spinach and milkshakes
- For the filling:
- 250 g of cottage cheese
- goat cheeses of the Val Formazza
- 200 g of herbs
- timo
- marjoram
- Sage
- Rosemary
- salt
- pepe
- nutmeg
- 1 onion
- 1 tablespoon butter
- 1 handful of spinach cooked