Recipes

INGREDIENTS FOR 4 PEOPLE :

PASTA

• 300 g of GF flour (gluten free)
• 45 g of bitter cocoa
• 4 whole eggs + 3 yolks

FILLED WITH PEARS and GONGORZOLA

• 1 pear
• 100 g of cheese
• salt
• pepper
• breadcrumbs GF (gluten free)
• grated grain

SALSA AT NUTS

• 200g walnuts
• 30 g pine nuts
• 100g extra virgin olive oil
• 40 g parmesan
• 200g milk
• Marjoram 8/10 leaves
• Very little garlic
• 40 gr of breadcrumbs GF (gluten free)

COOKING TOOLS :

• Casserole Dr. Green Risolì
• Hamilton Beachmixers

PROCEDURE :

• Put the flour, the cocoa, the eggs in a bowl and mix until you obtain a compact mixture which, by mixing, will become very smooth and homogeneous.
• Wrap the dough obtained in transparent film and let it rest in the fridge for an hour.
• After the dough has rested, use the special machine (or a rolling pin if you are practical) to obtain sheets of pasta which will be placed on a clean and floured surface.
• The sheets should all be similar in size so that they can be easily coupled to make the ravioli.

Now prepare the vegetarian stuffing with Pears and Zola:

• Cut the pear into small pieces, place in a bowl, add the zola into pieces and mix to obtain a cream.
• Add pepper, bread and parmesan to obtain a filling consistency.

• put a spoonful of filling in the center of the pasta sheets (obviously only on half of the sheets, because the other half will be used to close the ravioli).

• Then lightly wet the edges of the sheet with water, overlap with the "twin" and close by exerting a slight pressure on the sides to seal our ravioli.
• It is important to try not to leave air in the area where the filling is.

• Boil the kernels for 5', then drain and let them cool.
• Soak the breadcrumbs in the milk then drain and keep the milk aside
• Put the breadcrumbs, pine nuts, walnuts, marjoram, garlic and Parmesan in the mixer.
• Gradually add oil and milk and blend until you get the right consistency.

When the water boils, throw away the ravioli and cook for about 5'.

Then drain and serve with the nut sauce.

Enjoy your meal!

INGREDIENTS FOR 6 PEOPLE :

PASTA:

• 350GR flour for dough GF (gluten free)
• 250GR pumpkin pulp
• 3 eggs + 3 yolks
• ½ tablespoon of salt

• 250GR sheep ricotta
• 100GR shelled walnuts
• 70GR grated parmesan
• salt, pepper, nutmeg to taste

• 1 head chicory
• Pinch of sugar
• Melted butter
• Grated Parmesan

COOKING TOOLS :

• Pan Pots Lambs
• Dr. Green Risolì non-stick saucepan

PROCEDURE :

Prepare the ravioli dough:

• Peel the pumpkin, remove the seeds and cut it into large pieces.
• Put it on a tray covered with parchment paper and cook it in the oven at 160° for 1 hour.
• After the cooking time, mash it with a potato masher.
• Wait for it to cool down and then mix it with the flour and eggs to obtain the dough for the ravioli.
• Once ready, let it rest for about 45'

• putting all the ingredients in a bowl and mixing until it is homogeneous.

• Then roll out the pasta into thin rectangular sheets on which to distribute the ravioli filling.
• Cover the pastry with the filling with one of the same size and then use a stencil to obtain perfect ravioli.

• cut the chicory thinly lengthwise and quickly sauté them in a pan with a drizzle of oil and season them with a pinch of sugar at the end of cooking.
• Prepare some melted butter.