martedì 11 febbraio 2014

Ravioli with ricotta and spinach glazed with white truffle

Ravioli with ricotta and spinach glazed with white truffle

4 Ravioloni

50 g of butter
40 g of grated Parmesan cheese
40 g of white truffle

For the dough
200 g of white flour

For the filling
50 g of boiled spinach
50 g of grated Parmesan cheese
50 g of cottage cheese, 5 eggs
nutmeg , salt and pepper


 We prepare the PASTA

Arrange to pile the necessary flour on a pastry board or on a work surface and with your fingers to form a small crater in the center , " fountain ." Then pour in the eggs one by one , add the salt and mix the eggs with a fork.
Knead , always using a fork , flour and eggs. Then work the dough with your hands for about 10 minutes to mix it well. When the dough is soft and elastic roll out with a rolling pin , after dusting of flour on the work surface. Cut 8 discs with a diameter of about 15 cm each.

Finely chop the spinach and mix the ricotta cheese , 50 g of Parmesan cheese , 1 egg, a pinch of nutmeg, salt and pepper. Working to obtain a homogeneous mixture.

Lay 4 discs of dough
4 discs of dough on waxed paper . Divide into four parts, the spinach and place it in the center of each disk.

Make a small hole and lay an egg yolk with half albumen . Salt and pepper lightly .

Wet the edges of the dough with cold water , place
over the other 4 disks of dough and seal trying to eliminate
Fully air.

Cook the ravioli in boiling salted water for 2 minutes and

Place the ravioli in soup plates and sprinkle with the very hot
Parmesan cheese.

Melt the butter over high heat and , when he assumed
a nice brown color , pour it over ravioli . Then sprinkle with
truffles cut into strips with a mandolin .