Fancy a tasty appetizer? The idea comes from the lands straddling Liguria and the Principality of Monaco: these are barbagiuan, stuffed fried ravioli. Here's how to do it
If you are looking for an idea for a appetizer or a starter delicious, here's one that's right for you: i Barbagiuan.
From the picturesque name, barbagiuan are a kind of fried ravioli stuffing to taste, typical of the Principality of Monaco and arrived from there also in Italy, going up the Ligurian Riviera di Ponente.
Usually with the pumpkin in winter, this more spring variant provides a filling based on chard, spinach and ricotta.
Below you will find the original recipe; in the gallery instead, many curiosity and ideas for delicious variations of the filling.
The recipe of barbagiuan with chard and spinach
Ingredients
To prepare about 50 barbagiuan, you need: to do thedough, 250 gr of flour, 1 teaspoon of salt, 45 ml of extra virgin olive oil, 90 ml of water. To prepare the stuffedinstead: 600 gr of chard, 600 gr of fresh spinach, 150 gr of ricotta, 1 egg, 2 leeks, 1 onion, 1 clove of garlic, 1 bunch of fresh parsley, fresh marjoram, fresh chives, fresh basil, 2 tablespoons of grated Parmesan cheese, seed oil for frying and coarse salt to taste.
Method
First, proceed with the dough. Take a bowl and pour the flour and the teaspoon of salt, mix and mix them, pouring the extra virgin olive oil flush. Create a homogeneous dough, give it a spherical shape and let it rest in the fridge, wrapped in plastic wrap.
Now it's time for the filling: clean and peeled herbs and spinach, keeping only the leaves. Peel the garlic clove and while you cook the peeled vegetables with a drizzle of oil in the pan, flavor them by mixing them with a fork on which you have skewered the garlic.
While you let them cool, in a separate pan, sauté finely chopped onion and leeks. Squeeze the vegetables, then finely chop them. Also chop the herbs available.
Now work the ricotta with the fork and gradually add the vegetables, leeks, onions and aromatic herbs. At this point, also add the egg and the grated cheese, mix the mixture well and place it in a piping bag.
Now the last step has come: filling the ravioli. First, remove the dough from the fridge and roll it out thinly, obtaining its identical sheets. Then place balls of stuffing spaced on the pastry. Cover everything with the other sheet. Remove the air around the filling with your fingers, then with the wheel, create the ravioli.
Meanwhile, heat the oil for frying and when hot, dip the ravioli. Serve them freshly fried, with a sprinkling of coarse salt.
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