Recipe Skinny ravioli with goat cheese sauce with mint

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  • 400 g flour
  • 100 g cleaned baby spinach
  • 3 pcs yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt
  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmigiano Reggiano PDO
  • mint
  • salt
  • pepper
  • 160 g fresh goat cheese
  • 50 g chicory
  • milk
  • mint
  • salt
  • pepper
  • 1 pc clove of garlic
  • butter

For the recipe for lean ravioli with mint goat’s cheese sauce, blanch the spinach for 1 minute in boiling salted water, drain, squeeze them carefully and blend them with the eggs, egg yolks and a drizzle of oil. Work them with the flour, until you get a homogeneous paste; shape it into a ball, cover it with plastic wrap and let it rest in the refrigerator for at least 1 hour. Flour the work surface and roll out the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.
FOR THE FILLING: Dry the ricotta by placing it on kitchen paper. Clean the herbs, blanch them for a few seconds and squeeze them. Chop a dozen mint leaves. Mix the ricotta with the grated Parmesan, the herbs and the mint, seasoning with salt and pepper.
FOR THE DRESSING: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, a sprinkle of pepper and a few chopped mint leaves. Clean the chicory and sauté them in a large pan with a knob of butter, the crushed garlic clove with the peel and a pinch of salt for a couple of minutes.
Prepare the ravioli: distribute small nuts of filling on the top of the pastry, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the walnuts with the filling with the bottom part of the pastry and make it adhere well by pressing it around the filling to eliminate the air. Cut out the ravioli with a pastry wheel with a notched edge. Cook them in boiling salted water, until they come to the surface; drain and cook for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and the goat sauce.

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