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Recipe Ravioli with fresh pecorino cheese and chard
Culingionis de casu and eda
Pasta, rice, gnocchi, polenta, couscous and rutting
Cooking recipe, from the culinary tradition of the Italian regions.
ingredients: (For 4 people)
- for pasta:
- 400 grams of flour
- 4 eggs
- for the sauce:
- 300 grams of Swiss chard or spinach
- 300 grams of fresh pecorino cheese
- 70 grams of grated pecorino cheese
- 2 eggs
- 40 g butter
- a pinch of saffron and nutmeg
Prepare the dough in two sheets.
Boil the beets (spinach) in lightly salted water, drain, squeeze dry, chop and season for a few minutes in butter in a pan.
In a bowl, mix the chard (spinach), fresh cheese mashed, grated cheese, the eggs, salt, pepper, saffron and nutmeg and mix well.
Prepare two sheets of pasta.
Pour the filling into the textile pocket or in a paper cone with the tip cut off and squeeze the pellets pressing with your fingers. Arrange the pelletizer on the whole surface of a sheet, in 4-6 cm distance from each other.
Cover the first sheet with the second and crush with your fingers in the intermediate points, where there is no stuffing, so as to adhere the two sheets.
With the appropriate wheel, cut out the squares of 5-6 cm on the side following these empty spaces.
Cook them in salted water, drain and pour into a bowl and toss with hot serving.
Please note: These dumplings are seasoned with tomato sauce, with meat of any kind, and with grated pecorino cheese.
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Sardinia: Recipes of Pasta, rice, gnocchi, polenta, fregola and couscous
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