Tag: ravioli

Recipe Ravioli of hemp with goat cheese – Italian Cuisine

Ingredients

320 g flour 00
150g goat ricotta
120 g goat tomino
100 g fresh goat cheese
80 g hemp flour
50 g of chard from the coast
4 egg yolks
2 eggs
Grana Padano Dop
milk
extra virgin olive oil
vegetable broth
salt

Duration: 2 h

Level: Middle

Dose: 4 people

For the recipe of hemp ravioli with goat cheese, mix the 00 flour and the hemp flour with the eggs and the yolks; cover the dough and let it rest for an hour. Prepare the filling of the ravioli by mixing the goat ricotta with fresh goat cheese and a pinch of salt, if necessary. Flour the work surface and roll the dough, obtaining a very thin sheet (one mm thick). Divide it along the length into two equal strips, 7-8 cm high; brush one with a little water and spread small stuffed walnuts over it (1 teaspoon, about 5 g), at a distance of 7-8 cm from each other.
Cover with the other strip of dough, making it adhere well and crushing everything around the filling to eliminate the air; make the ravioli with a pasta cutter (diameter 6 cm).
For seasoning: Boil the chard in salted boiling water for a minute, drain
and cool them in water and ice. Squeeze and blend with a dipping mixer, adding a little oil and a ladle of broth, until you get a fairly liquid sauce. Cut the tomino into chunks and blend with 2 tablespoons of milk, a teaspoon of grated Parmesan cheese and a drizzle of oil. Cook the ravioli in plenty of boiling salted water for 3 minutes, drain them with a perforated spoon, transfer them in a greased pan with a veil of oil and fry lightly for one minute. Distribute them in the dishes, season with tomino sauce and chard and, to taste, with a ground pepper.

Recipe Ravioli with shrimp and zucchini with bisque and pine nuts – Italian Cuisine

Ingredients

12 scampi
200 g zucchini
100 g flour
3 egg yolks
2 slices of bread
1 shallot
half a stalk of celery
half a carrot
thyme
marjoram
basil
Pine nuts
butter
dry white wine
extra virgin olive oil
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the recipe of scampi and zucchini ravioli with bisque and pine nuts, knead the flour with the egg yolks, 20 g of water, a teaspoon of oil and a pinch of salt, until obtaining a homogeneous and elastic dough. Let it rest covered.

Clean the prawns: separate the heads, keep aside 4 whole with the claws and chopped the other coarsely. Shell the tails and put them aside, keeping the waste. Sauté the celery, the carrot and the chopped shallot with thyme and marjoram in a saucepan with a veil of oil; add the scraps and scrape heads and brown them for 3-4 minutes.

Add 200g of wine, then cover with 1.2 liters of water. Add the whole heads, resting them on top, so that they can be read without breaking. Cook for 20-25 minutes. Remove the whole heads and filter the broth crushing the shells well in a sieve. Put the broth in the saucepan and cook until it is reduced by a quarter (for about 8-10 '); add salt, add a knob of butter and cook for another 2 minutes.

Peel the zucchini and cut into cubes; cook them in a pan with a little oil, salt and pepper, for 5 minutes; add the prawn tails and cook for 30 seconds. Beat the zucchini and prawns with a knife; chopped also the slices of fried bread slices of the crust with 3-4 basil leaves and add them to the scampi, obtaining a soft mixture.

Pull the dough into thin sheets, cut into strips and brush with water; arrange the mixture of scampi in small walnuts, close the strips in half, trim the excess by closing the dough, crush it all around the filling, then cut the ravioli with a pastry cutter.

Boil the ravioli in boiling salted water for 2 'from when they come back to the surface and serve with the bisque, completing with the heads of the scampi whole, toasted pine nuts in a pan and basil leaves to taste.

Fried ravioli with potatoes and bubbles: the smart-chic Christmas appetizer – Italian Cuisine

There is no broth and it is not a first: we give a twist to the classic ravioli with a crispy fry and a filling of potatoes, ham and mozzarella. A whim to eat standing while you unwrap the presents and toast with an elegant brut sparkling Trentodoc

It's time to think of the Christmas menu! Do you already have any ideas? We give you a suggestion, or rather three: one for thestarter (below), one for the main door and one by one pre-dessert really special. And for every course we will also advise you the bubbles to match!

Ravioli yes, but fried and eaten with your hands

To start we imagined one informal proposal that warm the atmosphere and that, after the first greetings and best wishes, melt your guests in chatter and laughter, while you toast and discard the presents. It is about ravioli as tradition dictates: abandoned, however, the stock that makes them a classic first course of parties, they become fried and stuffed with potatoes, ham and mozzarella, turning into a surprising appetizer. Served in Christmas baskets that the guests can pass among them, can be tasted even without being seated at the table, like a standing aperitif, eating them directly with le hands (do not forget, by the way, to make small napkins available!).

Sparkling wine to toast: who starts well …

Accompany the ravioli with a glass of Rotari Brut Trentodoc with which to toast at Christmas by officially opening the lunch: from elegant bubbles, perfect to celebrate special moments, this classic mountain method sparkling wine from the scents of ripe yellow fruit, citrus fruit and bread crust, with his wide and rich taste gives the right freshness to the palate at every sip.

The recipe of fried potato ravioli

Here's how to make fried potato ravioli. The recipe is simple and requires approximately one hour of time. We advise you to use one Trentino mountain potato with very solid and tasty pasta. You can find it only from autumn to spring because it comes preserved in its natural state without subjecting it to chemical treatments, but exploiting the low temperatures of the altitude.
Once ready, it is important then that you serve the ravioli immediately, again very hot and crisp.

Ingredients for 12 people
500 g potatoes
500 g flour
350 g mozzarella
100 g cooked ham
an egg
nutmeg
fry oil
salt

Method
Boil the potatoes with the peel, drain them, peel them, pass them, collect them in a bowl and, still warm, mix them with the flour, an egg, a pinch of salt and a grated nutmeg.

Transfer the dough on a floured surface, work it briefly and let it cool. Chop the cooked ham along with the mozzarella.

Roll out the dough into a sheet of 3 mm thick, cut it into squares of 7 cm on each side, put at the center of each a teaspoon of chopped then close by folding them in a triangle: you will have to get around 36 ravioli.

Fry them in plenty of hot oil (they must float), drain them with a perforated spoon as soon as they are golden brown, then drain them on a double sheet of kitchen paper and serve them.

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