Ravioli to heart

• 100 grams of flour
• 100 grams of durum wheat flour (which you can replace with 100's flour)
• 2 eggs
• salt

For the ricotta filling:

• 300 gr of ricotta
• 2 tablespoons of parmesan
• 1 tablespoon of pecorino
• 30 gr of fontina
• salt
• pepper

• 2 tablespoons of butter
• chilli powder or paprika
• 1 whole red chillies
• 1 tablespoon of Grana Padano (optional)
• black pepper (optional)

• 2 Bowls
• 1 tablespoon
• 1 Teaspoon
• 1 Rolling pin
• 1 Heart shape
• 2 dishes
• 1 saucepan
• 1 Skimmer

On the table pour the flour, a pinch of salt and 2 tablespoons of well-crushed fresh tomato.

Work the dough with your hands and if it seems too sticky, add a little flour.

Shape into a ball and leave it to rest for 30 minutes.

In a bowl, pour the well-dried ricotta, pepper to taste and stir the mixture.

With the help of a rolling pin roll out the ball into a thin sheet and with the help of a heart-shaped mold make many little hearts.

On each heart, add a teaspoon of ricotta and cover with another heart, sealing the sides well with your hands wet with water.

Place the prepared hearts well spaced in a large floured plate.

The heart ravioli are ready.

Bring a pot full of salted water to a boil, pour them gently one by one and once they come to the surface with a skimmer, remove them.

Pour them into a bowl and season with the oil.

Serve them on individual plates with sage leaves to taste.

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Ingredients for heart-shaped ravioli

In a bowl, sift the flour and place the eggs and tomato paste in the center.

Knead until you get a homogeneous mixture. Wrap in plastic wrap and let it rest for thirty minutes.

Meanwhile, chop walnuts and speck.

And mix them with the brie, you will get a nice compact dough.

Roll out the dough with a rolling pin or better still with the pasta machine, it must be less than a millimeter thick, almost transparent.

Put some of the filling, spacing it out according to the heart-shaped mold you find. Brush with a little water all around the filling.

Fold the dough, trying to get all the air out and make your ravioli.

Continue until the filling is finished.

In a pan, melt the butter and brown the garlic with the rosemary.

Separately, cook the ravioli in abundant salted water for a couple of minutes.

Transfer them to the pan with a little cooking water. Cook for a minute.

Serve your heart-shaped ravioli with a sprinkling of parmesan and pepper! :)

Ravioli of lampredotto

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20 comments:

apart from that I thought that the lampredotto was a delicious and tasty sandwich with an unidentified filling. ok, I'll never eat the lampredotto again. said that these ravioli are amazing and the nice post, with every post I read this month my culture on the cuts of the entrails expands, I find this really well written. Very good as always.

But come on Lara, if you like it, pretend you don't know what's inside :)))
Thanks Lara, also for us this month is a real discovery (as always!) I didn't think you could eat certain things)

This month I find it so hard to comment, the fifth quarter is almost a kind of hidden persecution that my mom has been practicing for years, but I must say that here it is well interpreted and worked, I could almost think about it)

I have a liver problem, but otherwise I'm someone who likes to experiment with new things and flavors :) and I must say that this month the MTC has given me a lot of curiosity and different cravings. a big kiss

One of the biggest regrets of the last Florentine tours is not being able to taste the lampredotto, which I now crave! Nothing, I had also prepared the maps on where to go, but I always arrive at odd times and there is nothing to do: /
But with this post of yours I will dream it even at night !!

So my dear, you have to go back and maybe we go together to eat a sandwich with the lampredotto. a big kiss

yes, I understand you very well, even when I go to Florence I always feel like a tourist discovering glimpses, streets, corners never seen before, and I love it, because wherever I turn it is always a postcard.
you know that the lampredotto also ate it only in the sandwich and how good it is. however this recipe is amazing, to be redone. a kiss dear sisters and see you soon aaaa happy easter even if late.

How to disagree. Up to now I too had eaten it only in the sandwich and once at the house of the brother-in-law who prepares it stewed with tomato. Even that way it's really very good. The ravioli are a bit long to prepare, but they are definitely worth it. a big kiss

I've never tasted lampredotto, I've already done outing in Sandra's post.
But here my girls you have created a dish that enters my personal podium by right. Maybe because I love stuffed pasta, maybe because you have chosen a sauce that, as much as I like, I would eat directly by the spoonfuls. I do not know. but I love you for this recipe! : D
Well done!

But then we have to organize a trip to Florence and go and eat together !! Come on, we're not very far away, we can think about it seriously :))
Thank you, thank you for all these compliments, said by someone like you then make us blush. a big kiss

To say it all my own city, Rome, I don't know it all: but the beauty also lies in getting lost, discovering new streets and views. Each city has its secret corners and I hope there is always something new to be found. this also applies from a gastronomic point of view: otherwise you know how boring! Just like you did: transform the lampredotto (which for some is just a sandwich) into an articulated dish full of aromas. Let's start from the beginning. You have cooked the lampredotto in a fragrant broth with cloves and pepper. You have given character to the filling with the addition of the capers and luckily you have left the mashed potato and the coarsely chopped lampredotto: I like to hear when I chew and I don't like fillings in the form of puree. You have sautéed the chard with the cooking broth, bringing the flavor back into the sauce as well. Chromatically a cheerful and spring dish. which doesn't hurt! In short, a real treat! Thanks a lot cri

It is true the beauty of all things lies in the discovery. Thanks Cristiana for giving us the input to try this recipe. Even though I eat lampredotto and tripe from time to time, I had never cooked them and this was a great chance to start doing it. a kiss

HEART SHAPED RAVIOLI WITHOUT EGGS AND CHEESE

A long time ago at the cook's test, Spisni showed a very pretty heart-shaped pasta cutter. but unlike the normal ones in the center it had a kind of press to ensure that the filling remained in the center. well I started looking for this magnificent tool. I phoned all over Italy, but aihmè could not be found. one day I went to see Monica. which took me to a nice housewares shop. incredible. I did not believe my eyes. shortly before leaving the shop my eye fell on these pasta cutters. nooooooo I said to myself nooooooooo impossible I can't believe it! I exclaimed with shining eyes. Monica looked at me and asked me what had happened. well those much sought-after pasta cutters that I looked envious at the test of the cook were there. there were only 2 one in the shape of a heart and one in the shape of a flower. you think I could never leave them there. well no! I got them both and in the meantime I explained to my friend the reason for so much joy. only now on the occasion of Valentine's Day have I inaugurated them. even if my he is not very romantic and does not like candlelit dinners. well at least he liked the dish. that's better!
I made these ravioli starting from a pasta made only with durum wheat flour and water, while the filling is made of minced meat, sausage, salt, spices and okara instead of grated cheese. if you do not have okara and you have no problems with dairy intolerances, use the grated cheese safely.

INGREDIANTS:
400g of durum wheat flour (I used the one from Altamura)
lukewarm water to taste

STUFFED:
2 handfuls of ground beef
1 piece of sausage
okara
salt
2 ounces of raw ham but a single slice

METHOD:
I put the flour in the thermomix and started at speed 5. while it was running I added a lot of water necessary to always form a soft dough. just made the ball. i ran at ear speed for about 1 minute. this is because the Altamura durum wheat flour is a very raw flour, it almost resembles polenta flour just to understand. moreover, precisely because it is so grainy, it is particularly tiring to work it by hand and the Thermomix helps a lot. made the usual ball let it rest a little!

PREPARATION OF THE FILLING:
In a pan (I used those all'aeternum, they are exceptional for their way of cooking) pour a drizzle of extra virgin olive oil. as soon as it is hot we pour in the minced meat and the peeled sausage and with the help of a fork we will try to crumble it as much as possible.

after which we will first add the coarsely chopped raw ham and finally the okara (or grated cheese or a little ricotta) to make the filling slightly soft.

PREPARATION OF THE DOUGH:
With the help of grandma duck we roll out a thin sheet of about 2 mm. we will place a knob of filling well spaced from each other almost at the base of the pastry.

then we will fold the latter on itself and seal the two bases well. at this point my beautiful tool enters the scene. we will get many little hearts from the pastry. the photos will make you understand better: D.

Once all the pasta has been used up, you can proceed to cooking. boil plenty of salted water in which you have poured a very thin drizzle of oil. dip your ravioli in it and cook them for a few minutes. when they are cooked. drain and season as you like. I used a very fast sauce. Here they are.

Ricotta ravioli

Ingrediants

Ricotta ravioli

• Ingredients for 600 grams of ravioli:
• For the pastry:
• 00 flour: 300 gr
• eggs: 3
• salt: 1 pinch
• For the stuffing:
• ricotta: 300 gr
• salt
• pepper
• nutmeg
• grated parmesan: 5-6 tbsp
• egg: half
• thyme marjoram
• nuts: 5-6

Here's how to prepare the ricotta ravioli, simple homemade ravioli of fresh pasta that the whole family will love!

Ravioli with ricotta and chocolate chips

To prepare the cocoa ravioli with a white chocolate heart, start by preparing the white chocolate custard. Grate the rind of an untreated orange 1, and cut the cardamom berries 2. Put a saucepan with the milk on the heat, and add the orange zest 3

And the seeds and berries of the cardamom 4. Bring the milk to just touch the boil, then turn off the heat and leave it to infuse for 20 minutes, covered with cling film, while it cools. Meanwhile, add the sugar and egg yolks 5 in a bowl and beat them with whips until light and fluffy 6.

Add the sifted flour 7 and mix well, so as to obtain a batter without lumps. Add the flavored milk, now lukewarm 8, in the bowl and mix carefully until you get a smooth and rather liquid cream 9.

Filtering the cream through a colander, place it in a fairly large pan 10 and put it on the fire, over low heat, where you will have to let it thicken for about 20 minutes, stirring constantly to avoid the formation of lumps. Chop the white chocolate 11 and add it to the ready-made cream 12.

Stir vigorously until completely melted 13, then transfer the white chocolate cream into a low and wide baking dish, covering it with contact film to prevent the annoying skin from forming 14. Place your cream in the fridge, where it should harden for at least 2 hours. In the meantime, dedicate yourself to the ravioli dough: in a large bowl sift the flour and raw cocoa powder and mix them with a wooden spoon 15.

Add 16 lightly beaten l & rsquouovo, 17 wine and 18 water.

Knead first with a fork 19, then by hand 20. Finally, transfer the dough, which will still be quite hard and nervous, on the work surface to continue kneading it for a few minutes 21.

Finally form a ball, cover it with cling film and let it rest at room temperature for about half an hour 22. When the resting times of both the cream and the dough have elapsed, with a tarot take a small portion of rested dough 23, roll it out a little on the lightly floured work surface 24

And then, by hand or with the dough sheeter machine, roll it out to a thickness of 1 mm 25. Obtain 2 rectangles of pastry and arrange them on the pastry board. Spread some creamy nuts on one of the two rectangles at a regular distance 26. Then cover with the second rectangle of dough 27 (if the sheets are too little damp, you can brush a little water around the piles of cream).

Make the two sheets 28 adhere well together, and, with finger pressure, make the upper sheet of dough adhere around the piles of cream 29. Make your ravioli 30 with a 7 cm diameter pastry cutter

And seal the edges by exerting light pressure with the tines of a fork 31. Continue until you run out of ingredients. Bring a pan with plenty of seed oil to a temperature of 170 & deg, then fry the ravioli 32, a few at a time so as not to lower the temperature of the squool. As soon as the surface of the ravioli takes on a uniform color and small bubbles emerge (it will take a couple of minutes) 33,

drain the ravioli and place them to dry on a tray covered with kitchen paper 34. Continue with the frying, and finally sprinkle your ravioli with plenty of granulated sugar 35. Your cocoa ravioli with a white chocolate heart are ready to be enjoyed hot, warm or cold!

Preparation of gluten-free heart ravioli:

For the preparation of the gluten-free heart ravioli dough I used the Thermomix but you could use any mixer or the classic method of the pastry board with the flour.

Then start preparing the sheet of gluten-free ravioli with tomato.

If you use kneading machines, pour the gluten-free flour, eggs, tomato paste, salt into the bowl or jug ​​of the Thermomix and start kneading.
Knead for 3 minutes with spike speed and when the dough is nice and homogeneous, turn it onto a pastry board and knead a little.

If you do not have a mixer, the working method is always that of the grandmother or mother, use elbow grease. In this case it is advisable to start kneading in a bowl: first the gluten free flour with the eggs, salt and water in the center, initially helping with a fork to mix the dough well. Then once it is blended, continue to work it on the floured work surface until the mixture is smooth.

Then let it rest at room temperature for about half an hour.

In the meantime, prepare the filling of the ravioli at heart.

Chop the provolone and mozzarella and let the excess milk drip. So in a bowl mix the provolone, mozzarella, grated pecorino romano, grated parmesan and black pepper. Mix everything and set aside.

At this point you will be ready to prepare gluten-free heart ravioli.

For the dough it is better to use the grandmother duck, that is to say the pasta machine.
Then take a piece of dough, first flatten it with your fingers and then roll it out with a rolling pin. Then pass in the pasta machine first to 1, then to 2, then to 3 and finally to 4. Roll out the pastry of the gluten-free red ravioli on the floured pastry board and, using a heart mold, cut out many hearts. Place the filling in the center with the help of a teaspoon, brush the edges with beaten egg white and then close each gluten free ravioli by placing another heart on top. press the edges well so that the filling does not come out during cooking.

Here your gluten-free heart ravioli will be ready that you can simply dress with butter and herbs & # 8230

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