Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 60 minuti |
Ingredients
| 300 g | flour |
| 250 g | nettle tops |
| 250 g | fresh ricotta cheese Sterilgarda |
| 3 | eggs |
| 4 cucchiai | grated cheese |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
| q.b. | oil |
Preparation
- Mix the flour with the eggs and a pinch of salt.
- Once you have obtained an elastic and firm dough, wrap it in cling film and leave it to rest in the refrigerator for at least half an hour.
- Wash the nettle tops, boil them in plenty of salted water for about 10 minutes, drain them and chop them with the help of a mezzaluna.
- Sift the Sterilgarda ricotta in a colander to remove excess water.
- In a bowl combine the nettles with the ricotta and grated cheese. Season with salt, pepper and nutmeg and mix everything together.
- Take the dough from the refrigerator, roll it out on a floured surface and cut it into strips about 6 cm wide.
- Place generous spoonfuls of filling on two of the pasta strips, cover with the other strips, seal well and cut the ravioli.
- Cook in salted water for 5-6 minutes, depending on the thickness of the pastry, drain and serve with a drizzle of oil and flakes of cheese.
Wash the artichokes well, remove the stem and the toughest leaves until you obtain the heart. Open in two and remove the internal beard. Put some extra ...
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