Quiche with zucchini, carrots and bacon
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Ravioli stuffed with ricotta and chard, served with mushrooms, walnuts and Curcu
ingredients
servings
4
Eggs
3 unit
Type 00 wheat flour
250 grams
Iodized salt
to taste
Sheep milk ricotta cheese
250 grams
Boiled beets
250 grams
Grated Parmesan cheese
50 grams
Nutmeg oil
to taste
Black pepper
to taste
Mixed mushrooms
300 grams
Philadelphia spreadable cheese
30 grams
Turmeric
1 spoon
Shelled walnuts
3 unit
Water
to taste
first courses from Italy
Ravioli stuffed with ricotta and chard, served with mushrooms, waln...
Ravioli stuffed with ricotta and chard, served with mushrooms, walnuts and Curcu
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An indescribable flavor!
preparation
step 1
Mix the flour with the eggs for 10 minutes and let stand in a damp cloth,
step 2
Meanwhile, prepare the filling, cook the beets in boiling water and cut them in chunks, mix them with the ricotta, Parmesan cheese, salt, nutmeg and pepper,
step 3
Roll out the dough thin and divide it from time to time in two strips about 10 cm, place small portions of dough well spaced on a strip
step 4
then superimpose laltra so that the two sheets join, at this point cut of about 44 cm square with a wheel cutter.
step 5
Prepare the sauce, fry garlic with the oil, blow up the mushrooms adding a ladle of the cooking water,
step 6
Once cooked add the mushrooms that will give the philadelphia creaminess and turmeric will give the color finally walnuts.
step 7
Cook the ravioli in boiling water for a few minutes, just long enough to back to the surface,
step 8
drain the ravioli and dip them in the sauce, mind it must be quite liquidino and soft, then add the cooking water, is essential.
