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.
finely chop the shallot and cut the courgettes into thin slices clean the prawns by removing the shell, head and legs Put the pasta cooking water to boil ...
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