Ingredients
- 350 g dandelion
- 220 g ricotta
- 200 g flour
- 50 g re-milled durum wheat semolina
- 2 eggs
- 2 yolks
- 1 shallot
- pistachio saffron
- butter
- cornstarch
- salt
To prepare ravioli filled with ricotta and dandelion, knead the flour and semolina with the eggs and yolks; collect the dough in a ball, wrap it in plastic wrap and let it rest for 1 hour.
Peel the dandelion, removing the stems; blanch it in salted water for 3-4 minutes, then cool it in ice water. Keep some leaves aside, squeeze the rest well and chop it.
Peel and chop the shallot, brown it with a knob of butter for a couple of minutes, until it begins to wilt, then add the dandelion and continue cooking for 2-3 minutes.
Jumbled up dandelion with cottage cheese and season with salt.
flour the work surface and roll out the dough, obtaining a sheet of 2 mm thick. Divide it into 2 parts; on one of them spread 1 tablespoon of saffron pistils, cover with the other sheet, then pass the dough again in the dough sheeter or roll it out with a rolling pin, so as to obtain a single sheet of 2 mm thick again.
Divide the pastry in strips of about 7 cm in height; wet the edges, brushing them with a little water, and distribute small nuts of ricotta and dandelion filling over each strip, at a distance of about 5 cm from each other. Close the pasta, pressing between one nut and the other to eliminate excess air, then cut the ravioli, giving it the shape of a crescent; you will get about 60.
melt 60 g of butter with 1 teaspoon of corn starch, a pinch of saffron pistils, 70 g of water and a pinch of salt, obtaining an emulsion.
Bake ravioli in abundant salted boiling water for a couple of minutes, drain with a slotted spoon and season with the emulsion of butter and saffron.
distributed ravioli on plates, completed with dandelion leaves kept aside and decorated as desired with daikon sprouts and saffron pistils.
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