First courses
Green ravioli with stracciatella
Author: Guido Boschetti
Difficulty:
Intermediate
Total time:
45 min
Servings:
1 Portions
Ingredients:
200 g
of Tipico IT's semolina flour
50 g
of Spinach
2
Eggs
1 pinch
of salt
450 g
of Tipico IT's stracciatella
50 g
of Tipico IT's Granetta di Capra
Black pepper
Butter
PREPARATION
1
Boil the spinach in salted water, then drain and squeeze it well to chop it finely.
2
Make a flour fountain and add the eggs, the chopped spinach, 2 tablespoons of olive oil, a pinch of salt and mix well as soon as the pasta will be smooth and elastic.
3
Now roll out a thin sheet of pasta dough and use a teaspoon to sprinkle in the Stracciatella, black pepper and a little bit of Granetta di Capra, which will form the filling of your ravioli. Then cover with a second sheet of pasta dough.
4
Now cut out the ravioli and cook them in boiling salted water. Then toss them in a pan with butter.
5
Your green ravioli are ready, serve hot with a final touch of more Stracciatella and a handful of Granetta di Capra.
