Gluten free cocoa ravioli with walnut sauce

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 :

Prepare the ravioli dough:

• 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.

Once all the ingredients are ready, we can assemble:

• 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.

Finally, while the water is boiling, prepare the nut sauce:

• 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 4 PEOPLE :

PASTA

• Mixer Hamilton Beach

PROCEDURE :

Prepare the dough for the ravioli:

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

Now prepare the vegetarian filling with Pears and Zola:

• Add pepper, bread and parmesan to obtain filling consistency.

Once all the ingredients are ready, we can assemble:

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

• and close by exerting a slight pressure on the sides to seal our ravioli.
• It is It is important to try not to leave air in the area where there is air. the stuffing.

Finally, while the water is boiling, prepare the nut sauce:

• Boil 5’ the kernels, then drain and allow to cool.
• Soak the crumb in the milk, then drain and keep the milk aside
• Put the crumb, pine nuts, walnuts, marjoram, garlic and Parmesan in the mixer.
• Gradually add the oil and milk and blend until you get the right consistency.

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

Then drain and serve with the nut sauce.

Happy  appetite!