Colorful striped ravioli is a cheerful and colorful pasta dish, perfect to prepare on special occasions to impress your guests. The striped pastry is prepared with Pasta Fresca flour only from husked wheat and Gusto e Colore dyes with extracts from fruits and vegetables, which give the pasta bright colors in a healthy way. The filling, made with agretti and ricotta, offers a delicate and refined flavor, enhanced by a simple seasoning of butter and sage.
ALSO READ. Tagliatelle with pumpkin, sausage and grana cheese
Ingredients for about 20 ravioli
doses for each of the three doughs
- 100 g flour Fresh Pasta Flour Mix., Molini Spigadoro (mix with type 2 wheat flour and durum wheat semolina)
- 1 egg
- 1 teaspoon of Gusto Pink and Gusto Green (no longer available, can be obtained with the combination of Gusto Yellow and Gusto Blue)
- 1 pinch of salt
For the filling:
- Agretti (or Friar’s Beards)
- Ricotta cheese
- Pink pepper
- 1 clove ofgarlic
- Extra virgin olive oil
- Halls
For the dressing:
- Butter
- Sage
- Pink pepper
Preparation
- Knead each dough separately, either by hand or with a planetary mixer, until the dough is elastic and homogeneous.
- Leave one dough the natural color and add to the other two a teaspoon of Taste and Color, previously dissolved in a little warm water before combining it with eggs and flour.
- Once the three doughs are obtained, roll out each dough (either by hand or with the dough machine), thinning it to a fairly even rectangle about half an inch thick.
- Fold each rectangle into a wallet shape, then roll it out again about 3 mm thick: the thickness with which you roll out each dough will determine the width of the line of that color in the ravioli and will result in about double the size, so do not roll out a sheet too thin (otherwise the lines will be too narrow) but also not too thick (otherwise the lines will be too wide).
- Brush the first sheet with water, overlap with a sheet of another color, brush again with water and overlap the other sheet.
- Cut in half, brush one half with water and overlap the other, respecting the succession of colors. Repeat the same process again.
- At this point, cut out the dough at a distance of about an inch, dust it with flour so it does not stick to the pastry board, lay the cut side upward, and roll out the dough in rows.
Prepare the filling:
- Wash and clean the agretti by removing the small roots, cut them into small pieces and cook them a few minutes in a pan with oil and a clove ofgarlic, then mix with ricotta cheese, salt and pink pepper to taste.
- Place a teaspoon of dough on one half of the lasagnette spacing about 1.5-2 cm apart, brush with water along the edges, along the half of the lasagnette on the long side, and between each teaspoon of dough.
- Fold one half of the doughless lasagna over the other and press well around the dough to let the air out and seal the dough at the edges.
- Using a pastry cutter wheel, cut out the ravioli.
- Cook them in a large pot of salted boiling water, drain them and saute them with butter and sage being careful not to break them.
- If to taste, add a few rosemary flowers.
Plate and serve hot. Enjoy!
Thanks to Daniela of Recipe Ideas for the recipe.
Clicca per votare questo articolo!
[Voti: 0 Media: 0]
Via IV Novembre, 2/4, 06083 Bastia Umbra – PERUGIA (Pg) – Italy, Tel. +39 075 8009216 - [email protected]
