Ingredients:
- 200g of flour
- 2 rather large eggs
- 10g sprouts of legumes
- 50g ricotta
- 1 yolk
- 10g of organic mixed sprouts (I: alpha alpha, radish dycon, mustard)
- 50g spreadable cheese
- 1 yolk
- 1 tablespoon of parmesan
- Extra virgin olive oil
- Black salt
- Turmeric
Preparation:
Create a fountain with the flour, and then a hole. Break the eggs into it and knead for at least 10 minutes. Once the dough is smooth and homogeneous, cover it and let it rest for 20 minutes.
Meanwhile, prepare the fillings. Sift the ricotta and add the legume sprouts, parmesan and yolk. Then mix until you get a creamy dough.
In another bowl, combine the mixed sprouts with the cream cheese, the yolk and the parmesan. Now mix until you get another creamy dough.
Roll out the dough and form rather thin discs with a pastry cutter, then place a small amount of filling in the center, fold the discs in half and seal them. *
Once all the ravioli are ready, cook them in boiling salted water for 10 minutes.
Drain the ravioli and toss with an emulsion of extra virgin olive oil and turmeric, to finish with a grated black salt.
* To seal the edges, I wetted them a little with water and then pressed them with a fork.
Source: colcavolo.it