Ricotta and vegetable ravioli with Ambra di Talamello Fossa cheese and cherry tomatoes

Type of recipe: First courses

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Preparation method:

Make a fountain with the flour on a pastry board, break the eggs into the centre and knead to obtain a smooth, uniform pastry. Set aside to rest. In the meantime make the filling. Clean and wash the vegetables and blanche. Drain and allow to cool. Chop the vegetables and mix with the Ricotta cheese, two tablespoons grated Fossa cheese. Season with salt and pepper.

Roll out the pasta until fairly thin (about 1-2 mm). Place small heaps of filling on half the pasta at equal distances from each other. Cover with the other half of pasta. Use a pastry cutter wheel to make small squares (about 3 cm on each side).

For the sauce, chop the shallot and sauté with the cherry tomatoes, washed and cut into quarters. Season with salt. Cook the ravioli in plenty of boiling salted water for about a minute. Drain and add to the pan with the cherry tomatoes that have sweated down. Season and add a spoonful of grated Fossa cheese and a few leaves of rocket. Plate up, adding a few flakes of . . . >>>

Preparation method:

Make a fountain with the flour on a pastry board, break the eggs into the centre and knead to obtain a smooth, uniform pastry. Set aside to rest. In the meantime make the filling. Clean and wash the vegetables and blanche. Drain and allow to cool. Chop the vegetables and mix with the Ricotta cheese, two tablespoons grated Fossa cheese. Season with salt and pepper.

Roll out the pasta until fairly thin (about 1-2 mm). Place small heaps of filling on half the pasta at equal distances from each other. Cover with the other half of pasta. Use a pastry cutter wheel to make small squares (about 3 cm on each side).

For the sauce, chop the shallot and sauté with the cherry tomatoes, washed and cut into quarters. Season with salt. Cook the ravioli in plenty of boiling salted water for about a minute. Drain and add to the pan with the cherry tomatoes that have sweated down. Season and add a spoonful of grated Fossa cheese and a few leaves of rocket. Plate up, adding a few flakes of Fossa cheese to garnish.