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Ravioli with ricotta and wild herbs
Stopwatch
60′ minute
Difficulty
Easy
Persone
6

For the dough:

  • 500 g of durum wheat semolina
  • 5 eggs
  • A pinch of salt

Method:

Add to the Semolina flour 5 eggs (if the dough is too hard you could add an other egg or few water). Making a volcano, mix it until liquid is absorbed. Then knead it until it gets a soft and smoothy consistency (not sticky), and leave it to rest in the fridge wrapping it in plastic wrap for 30min. With a rolling pin get very thin sheets of pasta.

For stuffing:

  • 250g of ricotta cheese
  • 250 g mix of Nettle tops (Urtica dioica) and Wild Spinach or Lamb’s quarter (Chenopodium album)
  • Salt and pepper q.s.

Method:

With a round dough cutter, mark the border get it wet with some water on your fingers (water helps to paste bette the second layer). Put the ricotta in the middle and marked space and cover it with another pasta sheet. Close and sticks the 2 layers, being careful to push out all the air and then cut every single raviolo with the same round dough cutter.

To finish the dish:

  • 250g of butter
  • Parmigiano Cheese
  • 10 leaves of sage
  • Salt and pepper q.s.

Method:

Cook the ravioli for 5 min in a boiling water. Finish the cooking (3 min) in a pan with butter and leaves Sage and add a little bit of boiling water, mix everything. Add some grated Parmesan style cheese before serving.

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