Green ravioli stuffed with Pag curd in cream sauce
It is the season of Pag cottage cheese, which is an excellent fatty fresh cheese of the Italian Ricotta type, only far fattier. is a candidate for filling pasta, so here you go !!!
Preparation steps
- # Wash the spinach, blanch and grind it with a stick mixer, and knead the dough with the other ingredients, when the dough is ready to roll, roll it out on a floured surface, and thin it with rollers on a dough machine at number 4 and finally at 5.
- You will have 7 cm wide strips made. Cut the strip in half and put a little stuffing on every 3-4 cm and coat with egg yolk and cover with the other half of the strip.
- Using a dough cutter, cut the ravioli to the desired size and squeeze out as much air as you can by tapping lightly to form. Stuffing for ravioli:
- Mix Pag curd with spices and seasonings and fill the ravioli. Sauce: Saute onion and garlic in a little olive oil and butter.
- pour in a little wine, then add the cream and spices and when it boils a little, pour over the cooked Raviola Raviole cook for 10-12 minutes in boiling salted water! Serve you… Enjoy!
Serving
I topped the cooked ravioli with a light white sauce, because I didn't want the taste of the curd to be stuffed in the dish, and for other flavors to permeate the dish. You can also fill it with Ricotta or simply with some other filling (meat or pizza flavor)
