| Tempo di preparazione | 40 minutes |
| Tempo di cottura | 8 minutes |
| Tempo Passivo | 30 minutes |
| Porzioni |
2/3 people
|
Ingredienti
- 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
Ingredienti
|
|
Istruzioni
- 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
- 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 *
- 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
- 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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