Ingredients
• 350 g ( grams )flour
• 2 g and 1 g white
• 40 g of butter
• 1 dl milk
•extra virgin olive oil
• salt
Ingredients for the filling:
• fresh ricotta q.b.( enough ) 1 teaspoon for each ravioli
• 100 g of walnuts to the filling
• 1/2 teaspoon of dry yeast
• 1 tablespoon extra virgin olive oil
Preparation: average hardworking
• sieve 300 g flour;
• prepare and dissolve yeast in warm milk and 1 tablespoon of olive oil;
• add a pinch of salt, the butter cut into small pieces and mix well;
• Wrap the dough in a towel and sprinkle with the remaining flour;
• let rest for 2 hours;
•with a rolling pin, roll out the dough into a thin sheet and cut with the wheel of the squares of 5 cm ( centimeters ) side;
• put in the middle of the square chopped nuts and a teaspoon of cottage cheese and cover with the other square, after having moistened the edges with egg white to make them fit better;
• fry the ravioli in hot oil in large skillet;
• remove from the pan, still hot, the ravioli slotte spoon;
• let them dry on a paper towel;
• Place them on a platter and serve.
Sorry for the translation is not perfect |
Giuseppe ( Pino) Ignoto