Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 2 | 20 minuti |
Ingredients
| 150 g | 00 flour |
| 80 g | warm water |
| un | pinch of salt |
| 200 g | fresh ricotta cheese Sterilgarda |
| un | bunch of herbs |
| 200 g | buffalo mozzarella |
| q.b. | oil |
| q.b. | pepper |
Preparation
- To prepare the ravioli dough, pour the flour into a bowl with the water and salt in the center. Knead until you obtain a smooth mixture.
- Let it rest for half an hour.
- Wash the herbs, chop them with a mezzaluna and stew them in a saucepan for 7 minutes with a finger of water.
- After draining it, take the buffalo mozzarella and cut it into cubes.
- Take a bowl and pour the Ricotta Sterilgarda, add a pinch of salt and the cold herbs previously chopped.
- Use a rolling pin to roll out the ravioli dough into a thin sheet and use a glass to create circles of dough.
- Place the filling and buffalo mozzarella in the center of the circles obtained.
- Close the ravioli in half using a fork, sealing the edges well.
- Boil a pot of water and place the steamer over the edge of the pot, using a lettuce leaf to prevent the ravioli from sticking to the bottom.
- Cook for 5 minutes and serve.
Prepare the vegetable broth. Put the oil in a pan, cut the shallot into very small pieces and let it wilt. Throw the rice into the pot and let it toast, ...
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