There is nothing more pleasant and enticing than a lovely lunch carefully prepared for a relaxing day-off, or simply for a family Sunday together. That’s why, today, we offer you a wonderful recipe for stuffed pasta – ravioli – a true Italian classic that seems to be designed specifically for those occasions when you want to spend time together with your family. Sunday, in fact, is a perfect day for not stressing or running hither and thither; indeed, it’s just the right moment to enjoy a lovingly made plate of light ravioli. Following our recipe you’ll be able to make a dish of ravioli that will be a triumph for those who love vegetables or, as an alternative, you could use fish; in short, anything except meat.
Light Fruity Extra Virgin Olive Oil, Adamo
“Crudaiola” artichokes with stem
Box Recipe Orecchiette with sauce with strong ricotta
Flat plate glazed in terracotta 24cm with rooster
Artichoke cream with lemon in EVO
Sundried figues with almonds
Scatola regalo firmata Laterradipuglia
Biolivum, 100% organic extra virgin olive oil
Prepare the dough as for homemade pasta. Finely chop the endive and the mushrooms. Chop up the onion and fry together with the endive and mushrooms. Once the veg are cooked, put them in a bowl and add a tablespoon of ricotta. Grate a little parmesan into the mixture. Add a little salt and pepper, chop up the herbs and mix them in too. Now roll out the pasta dough and place little balls of the filling at regular intervals, depending on how many ravioli you want to have in the end. Top with another sheet of pasta dough and then seal the dough around the fillings. Cut out the ravioli with a pastry cutter. Flour the ravioli and place them on trays, ready to be cooked. Serve topped with butter, sage and Parmesan.
Roll out a sheet of pasta and place a little ball of the filling mixture at regular intervals, to make as many ravioli as you want to end up with