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Vegetarian ravioli with ricotta cheese and olives with tomatoes without glut
ingredients
servings
3
Glutenfree flour for bread and oven products
220 grams
Eggs
2 unit
Egg, egg white
2 unit
Ricotta cheese
170 grams
Black olives
40 grams
Parmigiano cheese
36 grams
Iodized salt
to taste
Datterino tomatoes
250 grams
Olive oil
to taste
first courses from Italy
Vegetarian ravioli with ricotta cheese and olives with tomatoes wit...
Vegetarian ravioli with ricotta cheese and olives with tomatoes without glut
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I'm back here! finished Holidays, super news regarding the contest #cucinandosenzaltrolapasta: my trofie won !! I'm super thrilled! So after this wonderful news I have dedicated myself to attend Another challenge! Now let's see the recipe step by step.
preparation
step 1
Start preparing the filling of vegetarian ravioli with ricotta cheese and olives with tomatoes gluten.
step 2
Drain off the cottage cheese for good or buy a particularly dry. In a mixer to combine the ricotta, black olives and Parmesan.
step 3
Operate the blades until all the ingredients will not be amalgamated and you will get a compound particularly dark (due to the olives).
step 4
Put the stuffing in the fridge and devote himself to agnolotti pasta for vegetarians.
step 5
In a bowl place the flour and add one egg at a time with a fork. Continue with the egg whites in the same manner.
step 6
When they are mixed the eggs and egg whites continue to knead with your hands until you have a smooth dough.
step 7
Cover the dough with a cloth so as not to make it to air dry.
step 8
Begin to roll out the dough a little at a time: it can be done by hand, using a rolling pin or with the machine to roll out the dough.
step 9
On the strip of dough to have the filling (about a scant teaspoon for agnolotto).
step 10
Cover with staking Another strip and remove the air around each ball of filling.
step 11
Cut the dough with wheel. Place the ravioli on the floured trays next to each other.
step 12
Boil salted water in a large pot. Throw agnolotti and cook until they come to the surface.
step 13
Meanwhile, prepare the sauce for ravioli vegetarian.
step 14
Wash and chop the tomatoes. In a frying pan to blow up the tomatoes with a little oil and salt so that would release a bit of water.
step 15
Drain the ravioli al dente and finish cooking with the cherry tomatoes. To serve.
