Multigrain ravioli with ricotta (cheese), pistachios and ORGANIC SEMI-DRIED TOMATOES

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Multigrain ravioli with ricotta (cheese), pistachios and ORGANIC SEMI-DRIED TOMATOES
Prep Time 40 minutes
Cook Time 8 minutes
Passive Time 30 minutes
Servings
2/3 people
Ingredients
  • 80 gr Bio Organica Italia semi-dried tomatoes
  • 25 gr of crushed pistachios
  • 80 gr of fresh ricotta (cheese)
  • 1 beaten egg
  • 50 gr durum wheat semolina
  • 100 gr grams multigrain flour
Prep Time 40 minutes
Cook Time 8 minutes
Passive Time 30 minutes
Servings
2/3 people
Ingredients
  • 80 gr Bio Organica Italia semi-dried tomatoes
  • 25 gr of crushed pistachios
  • 80 gr of fresh ricotta (cheese)
  • 1 beaten egg
  • 50 gr durum wheat semolina
  • 100 gr grams multigrain flour
Instructions
  1. Combine flours and eggs. Mix everything with the help of a fork until you get the right texture; Transfer the mixture to a pastry board and continue kneading until it become soft and uniform. Then wrap the mixture with a cling film and let it rest for half an hour at room temperature
  2. Separately prepare the crushed pistachios, ricotta cheese and chopped tomatoes. Take the mixture, divide it into two balls and spread them between two sheets of baking paper flattening them with a mattarello until they are as thin as possible (about 1mm). Then create the ravioli with the shape you prefer *
  3. By doing so you will get many flat hearts, similar to cookies. Obviously they will be double in number compared to the final ravioli as you will use one part as a base and the other to close the ravioli; Start filling the ravioli bases with a little bit of ricotta **, small pieces of tomato and pistachio grains, trying to stay as much as possible in the center of the shape to leave a useful border to close the ravioli
  4. Close each raviolo by overlapping the base with the other closing part, slightly wetting their edges and pressing them with a fork; Let them rest completely floured for half an hour; And then remove the excess flour before cooking and pour them into boiling water for 8 minutes; You can simply add good oil, parmesan and grain of pistachios.
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