
multicolored tagliatelle with fresh sauce
first courses from Italy
Green ricotta ricotta cheese and raw ham
Green ricotta ricotta cheese and raw ham
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A first dish that has its origins in tradition but revised in a more modern style. A homemade homemade pasta with an original and different shape than usual
In a bowl pour the ricotta cheese, grated Parmesan cheese, ham and drizzle with nutmeg and a pinch of salt. Mix well until all will be well blended.
Rest in the fridge for at least 1 hour.
Sprinkle the boiled spinach and chop it very finely.
In a second bowl pour the 2 mixed and sifted flour and add one egg and spinach at a time gently incorporating them with a fork.
Start kneading with your hands. Transfer to a stacker and continue to manipulate for at least 10-15 minutes until the pasta is rather compact and smooth.
You can also do this in planetary mode at low speeds. If the dough is too tender, add more flour to the right texture. Let it rest for 15-20 minutes.
With the help of a non-napkins or a roller coaster pull the sheet not too thin. Forming circles with a 9cm diameter biscuit mold or with a glass
Distribute about 1 teaspoon filling in the center of each circle
Close it by forming halves and sealing the edges well
Close the two corners of the mezzeluna until they form the bundles
Chop the fresh sage leaves very finely.
In a large pan, bring plenty of salt water to boiling and cook the bundles for about 5-6 minutes.
Drain with the aid of a schiumarola and season with extra virgin olive oil, crushed sour cherry and grated Parmesan cheese as desired.