Ristorante Albergo Lago Verde
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 200g flou
  • 2 eggs

For the filling

  • 200g Ricotta
  • 200g vegetables (preferably wild) or spinach
  • 3tbsp Ambra di Talamello Fossa cheese
  • salt and pepper

For the sauce

  • 2tbsp extra-virgin olive oil
  • 1 shallot
  • 10 cherry tomatoes
  • rocket to garnish

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

Handmade and hand-rolled fresh pasta

Type of recipe: First courses


Click on the photos to enlarge

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 . . . >>>



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