Gluten-free ravioli with ricotta, walnuts and pine nuts –
Today for lunch I made these delicious ravioli with a delicate taste.
Preparation time 1 hour
Ingredients for about 30 ravioli:
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
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.
Roll 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.
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