Stuffed pasta: tortellini, ravioli or agnolotti, is part of Italian culinary history and of our personal history.There are dishes that taste tradition, smell of home, flavors of childhood, recipes that are part of our life.For this reason we cannot talk about the perfect recipe or the right way to do things.
Every region, every town, every family has its recipe.
These are two of our ravioli fillings.
Ravioli Ricotta e Spinaci – Ricotta Cheese & Spinach
500g fresh pasta 300g spinach
200g ricotta cheese 2 eggs
80g freshly grated Parmigiano Reggiano Cheese Nutmeg
Salt and pepper
Cook the spinach, chop it and mix it with the ricotta, the Parmigiano , the eggs, nutmeg, salt and pepper.Stir it well .
- Using a teaspoon, take small portions of the spinach filling and place it in little heaps, well-apart on a sheet of pasta.
Cut with a knife and seal the edges with a fork
Ravioli alla Zucca -Pumkin
200 kg of pumpkin 80 g of freshly grated Parmigiano Reggiano cheese
50 g ricotta cheese 50 g of bread crumbs or Amaretto cookies (biscuits)
2 eggs Nutmeg salt and pepper
Clean the pumpkin, removing the seeds from the central part , cut into thick slices, wash and dry them, then put them to cook in the oven at 200 ° C /400 F for one hour.When the pumpkin is cooked, remove the peel and pass the pulp through a vegetable mill, collecting it in a bowl.
Add the eggs, ricotta cheese, Parmigiano cheese, bread crumbs, salt and nutmeg.
Stir the mixture with a spoon and then let it rest for 30 minutes.
- Using a teaspoon, take small portions of the spinach filling and place it in little heaps, well-apart on a sheet of pasta.
Cut with a knife and seal the edges with a fork
Cook the ravioli in boiling salted water and serve with nice sauces .Prefer light condiments that enhance the filling. Use herb flavored butters,tomato sauces or sauces that enhance the hours you have dedicated to your stuffed pasta.
