Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 4 | 60 minuti |
Ingredients
| 300 g | flour |
| 250 g | nettle tops |
| 250 g | fresh ricotta cheese Sterilgarda |
| 3 | eggs |
| 4 cucchiai | grated cheese |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
| q.b. | oil |
Preparation
- Mix the flour with the eggs and a pinch of salt.
- Once you have obtained an elastic and firm dough, wrap it in cling film and leave it to rest in the refrigerator for at least half an hour.
- Wash the nettle tops, boil them in plenty of salted water for about 10 minutes, drain them and chop them with the help of a mezzaluna.
- Sift the Sterilgarda ricotta in a colander to remove excess water.
- In a bowl combine the nettles with the ricotta and grated cheese. Season with salt, pepper and nutmeg and mix everything together.
- Take the dough from the refrigerator, roll it out on a floured surface and cut it into strips about 6 cm wide.
- Place generous spoonfuls of filling on two of the pasta strips, cover with the other strips, seal well and cut the ravioli.
- Cook in salted water for 5-6 minutes, depending on the thickness of the pastry, drain and serve with a drizzle of oil and flakes of cheese.
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