Naked Ravioli
Sunday - September 26, 2021 7:51 pm ,
Category : RECIPES
Ingredients:
200 g fresh spinach, cleaned and washed
200 g fresh swiss chard, cleaned and washed
150 g ricotta cheese
150 g gorgonzola, dolce cheese
3 large egg yolks
150 g freshly grated parmesan cheese
Salt and pepper
Salt and pepper
Nutmeg
100 g plain flour
200 g butter
20 finely chopped sage leaves
Method:
Boil the spinach and Swiss chard in salted water for 10 minutes.
Drain, cool, squeeze dry and chop finely.
Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
Mix and season with salt and pepper.
Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
They will rise to the top when done.
Continue until all the ravioli balls are cooked.
Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.
200 g fresh spinach, cleaned and washed
200 g fresh swiss chard, cleaned and washed
150 g ricotta cheese
150 g gorgonzola, dolce cheese
3 large egg yolks
150 g freshly grated parmesan cheese
Salt and pepper
Salt and pepper
Nutmeg
100 g plain flour
200 g butter
20 finely chopped sage leaves
Method:
Boil the spinach and Swiss chard in salted water for 10 minutes.
Drain, cool, squeeze dry and chop finely.
Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
Mix and season with salt and pepper.
Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
They will rise to the top when done.
Continue until all the ravioli balls are cooked.
Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.
