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Gluten-free ravioli with ricotta, walnuts and pine nuts

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Gluten-free ravioli with ricotta, walnuts and pine nuts – 

Today for lunch I made these delicious ravioli with a delicate taste.

Gluten-free ravioli with ricotta, walnuts and pine nuts

Preparation time 1 hour

Ingredients for about 30 ravioli:

Gluten-free fresh pasta

For the stuffing:

200 grams of ricotta of sheep (fresh cheese from whey milk)

50 grams of walnuts

2 hard-boiled egg yolks

70 grams of scratched parmesan cheese

10 grams of pine nuts

1 egg

salt and pepper

For the dressing: 

butter

2 sage leaves

50 grams of bacon

grechina

Toast in a frying pan the pine nuts and, once cold, mince them together with the walnuts.

Add them to the ricotta, the hard-boiled egg yolks, the parmesan cheese and the egg, and mix all together with salt and pepper.
Ravioliricottanociepinolisenzaglutine01Roll out the dough and cut it with a mold in the shape of a flower. Put a teaspoon of filling on a flower and close the ravioli with another flower pressing on the contours. Let stand for 1 hour, on a clean cloth, before cooking.
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One more tip: to attack well the two sides of the ravioli, you can brush one side with raw egg.

Melt some butter with sage and minced bacon.

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Cook the ravioli in abundant salted water (with a tablespoon of olive oil) and, as soon as “they surface”, drain them.

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Season them with the butter.

Gluten-free ravioli with ricotta, walnuts and pine nuts

grechina

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