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Gluten-free ravioli with ricotta, walnuts and pine nuts


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: 


2 sage leaves

50 grams of bacon


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.

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.


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


Season them with the butter.

Gluten-free ravioli with ricotta, walnuts and pine nuts


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