Ravioli with Ricotta and Chives
calories: medium
category: first course
cost: medium
difficulty: medium
preparation time: 105
Ingredients
For the pasta:
Flour 200 gr.
Eggs 2 + 1 egg white
Salt a pinch
For the filling:
Fresh Ricotta cheese 300 gr.
Chives 60 gr.
Egg yolks 1
Nutmeg a pinch
Salt and pepper a pinch
For the seasoning:
Chives 1 bunch
Red peppers 1
Onions 1
Sage 3 leaves
Extra-virgin olive oil 3 spoonfuls
Salt and pepper to taste
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Wine Tips
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Flour 200 gr.
Eggs 2 + 1 egg white
Salt a pinch
For the filling:
Fresh Ricotta cheese 300 gr.
Chives 60 gr.
Egg yolks 1
Nutmeg a pinch
Salt and pepper a pinch
For the seasoning:
Chives 1 bunch
Red peppers 1
Onions 1
Sage 3 leaves
Extra-virgin olive oil 3 spoonfuls
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Put the flour on a pastry board and in the middle make a hole with you finger where you will put the eggs and the salt. Knead it with your hands until you have obtained a soft, smooth dough. Put the dough into a clean dish towel and let it rest for about 30 minutes.
Wash the chives, dice them and add salt and pepper. Mix the Ricotta cheese, the egg yolk and the nutmeg separately then add the diced chives.
When you have obtained a smooth filling, roll out the dough until it is very thin. Put small quantities of filling about 4 cm. one from the other. Cover the dough and pass a little egg white over the edges. Cut out the ravioli and pinch the edges well together with your hands.
Wash and cut the red pepper into cubes, dice the chives and put them all into a bowl together with the salt and pepper. Wash and slice the onion very finely and put it into a pan together with the oil and sage. Sauté and add the pepper and chives. Cook at a low heat for 5 minutes.
Boil the ravioli in salted water. Drain them, season them immediately with the above sauce and serve hot. The Chef's tips Ricotta cheese has a rather high content of proteins rich in essential amino acids. It should therefore not be eaten together with other proteins of animal origin. Curiosity Ricotta cheese made from goat's milk compared to that made from sheep's milk has a more tangy taste but has a lower fat content.
Wash the chives, dice them and add salt and pepper. Mix the Ricotta cheese, the egg yolk and the nutmeg separately then add the diced chives.
When you have obtained a smooth filling, roll out the dough until it is very thin. Put small quantities of filling about 4 cm. one from the other. Cover the dough and pass a little egg white over the edges. Cut out the ravioli and pinch the edges well together with your hands.
Wash and cut the red pepper into cubes, dice the chives and put them all into a bowl together with the salt and pepper. Wash and slice the onion very finely and put it into a pan together with the oil and sage. Sauté and add the pepper and chives. Cook at a low heat for 5 minutes.
Boil the ravioli in salted water. Drain them, season them immediately with the above sauce and serve hot.
