Ingredient: of Fresh cream

Quality, authenticity, excellence
Ricotta mousse with raspberry coulis

Dessert

Ricotta mousse with raspberry coulis

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

60 min

Servings:

4 Portions

Ingredients:

2 spoons of powdered Sugar
100 g of Fresh cream
Raspberries of your choosing
For the raspberry coulis:
250 g of Raspberries
50 g of powdered Sugar
1 teaspoon of Lemon juice

PREPARATION

1

Put the fresh ricotta in a colander on a bowl and let It drain in the fridge for two to three hours.

2

Add the sugar to the ricotta and mix well the ingredients.

3

Whip the cream until stiff.

4

Add the cream to the ricotta using a spatula. Mix everything while moving the compound from the top down.

5

Put the ricotta in the fridge and leave It there for about half an hour.

To create the raspberry coulis:
6

Wash, then drain and finally dry the raspberries.

7

Cook them in a pan for a few minutes, stirring from time to time.

8

Turn off the heat, then add the powdered sugar and the lemon juice.

9

Mix well until you get a uniform mixture.

10

Heat the sauce for another two minutes. Use a colander to remove the remaining seeds.

11

Allow to cool. The coulis is now ready.

12

Take the ricotta out of the fridge, plate everything and pour the raspberry coulis on It. Finally add the red berries of your choosing on top of the mousse.

Condividi:
Quality, authenticity, excellence
Ravioli with ricotta and artichokes on Granetta di capra's fondue

First courses

Ravioli with ricotta and artichokes on Granetta di capra's fondue

Author: Guido Boschetti

Difficulty:

Intermediate

Total time:

150 min

Servings:

1 Portions

Ingredients:

For the fresh pasta
300 g of Tipico IT’s 00 Flour
3 Eggs
For the filling
8 Artichokes
4 tbsp of Tipico IT’s Extra virgin olive oil
60 g of Tipico IT's Granetta di Capra
1 Onion
1/2 Glass of wine
Black pepper
Fine salt
1 Clove of garlic
For seasoning
150 g of Butter
100 g of Tipico IT's Granetta di Capra
50 g of Fresh cream
Pumpkin seeds
Sage

PREPARATION

1

First of all, start with the preparation of the fresh pasta: pour some 00 flour in a bowl after sifting it. Then add the slightly beaten eggs and start kneading with a fork. When the eggs are absorbed, continue with your hands and transfer the dough on a work surface. Continue kneading it until you obtain a smooth and elastic dough, which will be covered in cling film. Let it rest for about 30 minutes in a fresh place.v

2

While the fresh egg pasta is resting, start preparing the filling: clean the artichokes, peel and cut them. Chop finely an onion and let it brown on a low flame for about 15 minutes with four spoons of extra virgin olive oil and a clove of garlic. When the onion is golden, add the artichokes and let them cook. Halfway through the cooking time, add the white wine, add some salt and pepper.

3

Once cooked, transfer the artichokes in a mixer and blend them coarsely. Subsequently, transfer the obtained cream in a bowl and add the ricotta and the grated Granetta di Capra. Mix everything well.v

4

At this point, start rolling out the dough until you obtain a sheet of pasta dough enough thin. Cut it in strips of 10 cm wide. Put the filling in the centre and close the sheets of pasta dough on themselves. Now start cutting your ravioli and little by little put them on a floured cloth.

5

Once you have finished, boil them in abundant salted water; while the ravioli are being cooked, melt some butter in a pan and add the sage leaves.

6

Meanwhile, prepare the Granetta di Capra fondue, on which you will place your ravioli. In a pan, pour some fresh cream and heat it on a medium flame. Add a part of the grated Granetta di Capra and mix well. Add little by little the rest of the Granetta, mixing well and letting it thickened.

7

When the ravioli are cooked, drain them and sauté them in the aromatised butter.v

8

Now, place your ravioli on the previously prepared fondue and pour on them the melted butter with some sage leaves, the pumpkin seeds and a handful of Granetta di Capra.

Condividi:

Sign up to our newsletter

Do you want to receive the latest news, offers, new products or delicious recipes? Enter your email.

    Click here to accept our Privacy Policy