Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 250 g | Sterilgarda mascarpone |
| 500 g | spinach (fresh) |
| 40 g | parmesan |
| 1 | eggs |
| 400 g | 00 flour |
| 4 | eggs |
| q.b. | butter |
| q.b. | sage |
| q.b. | salt |
| q.b. | nutmeg |
Preparation
- Boil the spinach, squeeze it and chop it finely.
- Pour the chopped spinach into a bowl, add the Sterilgarda mascarpone, the parmesan, the egg, the nutmeg and the salt.
- Mix all the ingredients and cover with cling film, meanwhile proceed with the preparation of the dough.
- Pour the flour into a bowl, make a hole in the center and add all the eggs.
- Start mixing from the center and work your way out, until the eggs are well incorporated.
- Transfer the mixture to a work surface and knead until the dough becomes smooth and uniform.
- Wrap the dough in cling film and let it rest.
- Roll out the dough with a rolling pin or pasta machine until it is evenly thin.
- Place the filling on the thin pastry, leaving a few centimetres between each filling.
- Cover the mixture with another sheet of pastry and press well to release the air.
- Close the edges well around the filling with your fingers and with a serrated wheel cut the pastry into squares, leaving the filling in the center to create the ravioli.
- Cook the ravioli in salted water for 4 minutes and once drained, put them in a pan with butter and sage.
Cook the rice al dente in salted water Dice the vegetables and the provola Brown the vegetables separately Add the mascarpone and strakì to the béchamel ...
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