Arugula ravioli
Instructions
Peel the arugula, let it wilt in the burro, the flame, along with shallots; Sprinkle with the white wine and let evaporate.
Chop the rocket fired and now put it in a bowl along with the other ingredients for the filling.
Mix thoroughly, then put the bowl in the refrigerator.
Place on a work surface the flour and pour in the three egg yolks, whole egg, wine and salt.
Knead until a mixture is smooth and homogeneous.
Pull until the thin sheets, then cut many records on half of them put a tablespoon of filling.
Cover with the other half sealing along the edges.
At this point, prepare the sauce: heat the oil in a casserole, garlic and appassitevi after a few minutes add the tomatoes cut into fillets.
Add salt and pepper, and Cook 10 minutes, then add the Basil; puree the sauce and pass the strainer up.
Put it back on the flame to thick and add the butter cut into small pieces.
Cook the ravioli in salted water.
Drain, add them to the sauce in a saucepan, simmer for a few seconds.
Serve on a plate decorated with leaves of Arugula.
Ingredients and dosing for 6 persons
- For the dough:
- 350 g of flour
- 3 egg yolks
- 1 egg
- 1/2 tablespoon of white wine
- Salt
- For the filling:
- 250 g of arugula salad
- 1 shallot
- 50 g of butter
- 350 g of ricotta
- 150 g of goat cheese
- 50 g of parmigiano
- 1 egg yolk
- 1 tablespoon of white wine
- Nutmeg
- Salt
- Pepper
- For the sauce:
- 600 g of san marzano tomatoes
- 1 clove of garlic
- 4 leaves of basil
- 1/2 cup of olive oil
- 50 g of butter
- Salt
- Pepper