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Preparare la pasta: disporre le due farine sulla spianatoia, creando una fontana. Aggiungere le uova e lavorare bene a mano fino a ottenere una pasta omogenea. Avvolgere in pellicola alimentare e lasciar riposare a temperatura ambiente per almeno 30 minuti.
Aiutandosi con un mattarello o la macchina appostita e un pochino di semola, stendere finemente la pasta. Ricavare delle strisce larghe circa 7 cm e mantenere coperte con pellicola.
Preparare il ripieno: in un mixer unire i formaggi, la panna e l’aglio orsino ben lavato. Tritare bene fino ad ottenere una crema densa e omogenea. Aggiustare di sale e pepe e versare in una sacca da pasticcere con beccuccio liscio.
Farcire le sfoglie con il ripieno: su ciascuna striscia, disporre il ripieno in mucchietti distanziati di circa 6 cm, ricoprire con un’altra striscia di pasta e schiacciare attorno al ripieno, facendola aderire bene. Ritagliare i ravioli con l’aiuto di una rondella dentellata.
Lessare i ravioli in abbondante acqua salata e servire.
primi
Ravioli all'aglio orsino
Ricetta per
2 Persone
1 hTempo di preparazione
1 hTempo totale
SempliceDifficoltà
Ingredienti
160 grFarina "00"
40 grSemola rimacinata di grano duro
2 Uova
70 grBüsción di mucca
70 grRicotta
30 mlPanna intera
30 grAglio orsino
q.b.Sale
q.b.Pepe
Di: Tela Eleonora
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