Tag: ravioli

Ricotta and spinach, not only in ravioli! – Italian Cuisine

Who said that pancakes can only be sweet? Served with vegetables, they are a great spring second course or the highlight of the Sunday picnic

The spinach they are a delicious spring vegetable: rich in iron and vitamins, they have a delicate flavor that tends to be sweet and can be appreciated even by children. Needless to say, they marry perfectly with the ricotta cheese: we all have this combination in the filling of ravioli or in the Pasqualina cake, just tasted on our tables?

But if we told you that thepaired with ricotta and spinach is it a winner also in many other dishes? Try these recipes and then tell us what you think.

Spinach gnocchi with ricotta cream

Spinach is well suited as a main ingredient of gnocchi. After passing the potatoes read in the potato masher and have also boiled and chopped spinach, bring them together with flour and egg whites, to obtain a homogeneous mixture. Create small round dumplings. Meanwhile, heat the ricotta cheese in a saucepan with 50 g of milk, salt and pepper. Cook the gnocchi in the pan, after having boiled them, with the cream obtained. You will not be able to resist!

Cannelloni with spinach and ricotta

These cannelloni are also known as cannelloni di thin, vegetarian alternative to those stuffed with ragù. How to cook them? After having prepared and leveled the dough, cutting it into small rectangles, and having prepared separately bechamel, sauté the boiled spinach, together with the shallot and ricotta. With this mixture, stuff the rectangles of dough and roll them, obtaining the famous cannelloni. Place it in the pan and sprinkle with béchamel. They will be the highlight of your Sunday lunches.

Spinach and ricotta meatballs

Here is a greedy version to try to make children eat spinach. The meatballs everyone always likes them. To prepare them, boil them spinach and chop them coarsely. Put them in a bowl, add the ricotta, a whole egg, grated parmesan, salt and nutmeg. Mix, obtaining a mixture, which you will subdivide into small balls to fry, after having passed them in white flour, then in the egg and finally in the breadcrumbs.

Spaghetti with ricotta and spinach

For this recipe, you can use whole spaghetti, as an alternative to the normal ones. While boiling the pasta, do the same with spinach. Then sauté them in a pan with a fried shallot. Once cooked, blend them with a mixer to get one puree. In a pan, add this puree with ricotta, until you get one homogeneous cream. The spaghetti are ready: add them to the cream and stir. Here is a mouth-watering dish, simple and fast!

Tomato Ravioli Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g tomatoes
300 g asparagus
300 g fresh egg-thin lasagna
70 g green radicchio
2 pcs slices of bread
30 g new-born spinach
20 g hulled rocket
1 pcs shallots
Parmigiano Reggiano Dop
extra virgin olive oil
basil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of tomato ravioli, peel the asparagus and cut into slices; wash the radicchio; clean the shallot, slice it and fry it in a pan with 2 tablespoons of oil. Add the asparagus and, after 2 minutes, wet with a ladle of water, adjusting with salt. Cover and continue cooking over low heat for 5 minutes. Add the radicchio, rocket and spinach and cook for another 3 minutes, then chop everything. Blend the bread and mix it with the chopped vegetables, 40 g of grated Parmesan and a little pepper (stuffing). Place small filling nuts in the lower half of a sheet of pasta moistened, at a distance of 5-6 cm from each other; fold the dough over itself and press around the filling, sealing the dough; then cut the ravioli with a wheel. Make a cross incision in the bottom of the tomatoes, dip them in boiling water for 1 minute, drain and peel them. Cut them into pieces and sauté with 3 tablespoons of oil for 1 minute. Add salt, blend and dry the sauce on the heat for 2-3 minutes. Cook the ravioli in abundant salted water, drain them as soon as they come to the surface, season with the tomato sauce, complete with fresh basil and serve.

The recipe of barbajuan, fried ravioli with Ligurian style – Italian Cuisine

Barbajuan or barn owl, there is Liguria, the Côte d'Azur, Provence in this delicious fried ravioli that chef Luigi Taglienti, a Michelin star, offers at the opening of his menu dedicated to Italian cuisine «of memory. Here is the recipe served at Milan's Lume.

The legend says that we owe the birth of the barbajuan to a certain Mr. Jean, evidently beyond the border of Ventimiglia and probably Provençal. Ravioli that in the absence of sauce, decided to fry for the joy of the guests: they were to find the name of the new dish, Barba Juan, or uncle Jean in Monaco. Watch case 'U' barba 'is synonymous with the' uncle 'also in Liguria, not for blood but in tribute to his wisdom. It is evident that this is a transnational and transregional ravioli, which It is cooked at home, in the trattorias and even in the most famous restaurant in Montecarlo: the tristellato Hotel de Paris. Obviously it does not have a codified recipe, only elements in common are the flour for the dough and the frying in olive oil. On the filling there is a fading, in short: Alain Ducasse for example he prepares it by joining peeled white onions, leeks and green leeks, spinach leaves, ricotta, grated parmesan and a couple of eggs.

Stellate, as an aperitif

To recover – proudly – the barbajuan in Italy could only be Luigi Taglienti: most ligurian-modern among Italian cooks (but also one of the most 'French', since the cuisine of the West and that of the French Riviera have a sea of common points), never so careful to the recovery of the regional and Italian tradition in general. It is not surprising to see this 'raviolo' so particular at the opening of the tasting 'Taglienti tells Taglienti', set entirely on his vision of many recipes of memory. «I discovered the barbajuan when I was working in my area in my youth – explains the chef – and I saw them served, ready, as an aperitif. It was the expression of the true Ligurian cuisine, that inland, and were characteristic of the Val Nervia, guardacaso bordering France. Finding them even in the premises of Menton was normal

It is no longer time to brussu (a cheese)

The weak point (or strong, at the same time) is the presence of the brussu in the filling of the original barbajuan: it is a typical cheese of the Ligurian and Piedmontese peasant culture, especially of the poorer areas. In ancient times it was produced by fermenting crusts or pieces of other cheeses (often also moldy) in the pomace distillate that the farmers produced on their own. Today it is obtained from sheep's or goat's milk, with different techniques, but it remains a creamy product with an intense flavor. «Too much to start a lunch or a dinner, then I replaced it with lighter and more delicate foods – says Taglienti – following my concept of not losing tradition but serving it with elegance, in a path aimed at enhancing our cuisine historical "

The chef's recipe

Its recipe – for 4 people – provides for the dough 220 g of flour, 10 g of water, 10 g of oil, 5 g of Lumassina wine, 2 g salt. Leave it to rest in the fridge for at least four hours. For the filling that must be homogeneous, 100 g of pumpkin, 20 g of butter, 10 g of chinotto mustard, 10 g of boiled rice and marjoram. «The dough should be pulled very thin, then after filling it, you will obtain small ravioli with a diameter of 3 cm. It is fried in plenty of oil and once drained, it can be served explains the chef of Lume. With a large bubble, Italian and French, immediately put in a good mood.

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