The stuffed ravioli have always been loved by everyone, young and old.
In this recipe made by one of our chefs with whom he has made a reinterpretation of this tasty dish by adding a touch of Sulpizio.
Servings: 4 people
Difficulty: medium
Time: 30 minutes + cooking
Start preparing the classic fresh egg pasta.
Gather the flour and eggs in a bowl, start working with a fork.
As soon as the dough begins to take shape, continue working by hand on a pastry board to make it soft and uniform, then rest the dough for about 30 minutes.
While we wait, we begin to prepare the filling with spinach, ricotta and truffle and asparagus cream in a bowl.
We compose the dish with the beetroot as a bed and the sandwiches on top.
Once the dough has rested, roll out the dough on a pastry board into long, not too thin strips.
Take the ricotta and spinach filling and form and place them in the rolled out dough at a distance of 5/8 cm from each other and cover everything with another sheet of pasta.
At this point we cut the dough with a mold decorated to your liking.
At this point, to cook the homemade ravioli, fill a pot with plenty of cold water: add 4-6 liters of water for every half a kilo of pasta.
When the water starts to boil, put the ravioli in the pot and cook for 4-6 minutes. When the dough floats, it means it is ready.
Finally, compose the dish using a lot of imagination.
