Primomattino
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Quattro Stagioni
Recipes based on of chicory
     
     
  Ravioli with chicory and nuts  
 


Ingredients

1 kg of winter chicory
30 gr. of fresh bacon
1/2 small white onion
100 gr. of ricotta cheese
50 gr. of shelled nuts
50 gr. of parmesan cheese
100 g butter
little nutmeg
2 eggs
For the dough: 500 gr flour 6 eggs salt

Method

Peel the chicory and cut in pieces of 2 cm and heart to small pieces, then wash and dry. In a saucepan, brown the chopped onion adding the diced bacon and chicory. Cook for 10/15 minutes so that it is cooked and dry, add salt and pepper with a teaspoon of sugar. Just warm, chop it finely, with the half prepare the filling, by adding the ricotta cheese, half Parmesan, a sprinkling of nutmeg, half finely chopped walnuts, salt, pepper, two eggs and mix well. After the dough spread a thin sheet and there starts the filling to 5 cm from each other, then cover with another sheet and with the cutter for daugh squares of 5 cm. Then prepares the sauce first browning the butter and adding the remaining chicory, walnuts, Parmesan and salt and pepper, then mix together. You cook the ravioli in boiling salted water, drain and put in a pan, add the sauce and serve them hot.

 
 

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