multicolored tagliatelle with fresh sauce
first courses from Italy
Ricotta and spinach ravioli with Olive Leccino
Ricotta and spinach ravioli with Olive Leccino
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Simple and tasty recipe for savoring seasoned Leccino Olives, spicy and slightly aromatic flavor. They are most used to prepare appetizers or appetizers based on seasoned cheese and cold cuts. They are very used to flavor both meat and fish dishes. Another use is in the pan together with potatoes, peppers, eggplants or tomatoes.
preparation
step 1
Put the flour in the fountain, pour the eggs and knead all if necessary add water to get a smooth and elastic paste, let it rest for 60 minutes in a cool, dry place.
step 2
In a saucepan pour the water and put on fire, after tearing and washing the spinach soak it in hot water, take it away 3/4 minutes and then cool in cold water.
step 3
After dripping the spinach, squeeze it and pour it into a mixer, add ricotta cheese, cheese, nutmeg, salt and pepper.
step 4
Dissolve all the ingredients until a homogeneous compound is obtained
step 5
Spread the pastry already prepared, cut into strips of about 10 cm wide and place small filling portions apart from each other
step 6
Overlap the sheet by eliminating any air that is formed with a wheel, cut the pasta dividing them into squares of about 4x4 cm.
step 7
After finishing the cutout, boil a pot with plenty of salted water, immerse the ravioli and let them cook for a few minutes until they reach the surface.
step 8
Meanwhile in a pan, pour a piece of extra virgin olive oil, a garlic clove and let it blush.
step 9
Remove the garlic and add the peeled tomatoes and olives, cook for 8-10 min.
step 10
Drain the ravioli with the aid of a schiumarola and pour them into the prepared seasoning, finish the cooking and smear the ravioli with a tasty and unique flavor, a tradition recipe and simplicity.