Ravioli ai pistacchi e Philadelphia conditi con burro al limone

Questa ricetta è nata per caso, nel tentativo di rilassarmi e fare qualcosa di costruttivo. Il risultato è stato strepitoso. Quando ho voglia di fare la pasta fatta a mano, mia mamma spera sempre che stia per fare questi ravioli.

Sono sicura che piaceranno anche a voi.

Ravioli ai pistacchi e Philadelphia conditi con burro al limone

Ingredienti:

Per la pasta:

-200 gr farina 00

-2 uova

 

Per il ripieno

-160 gr Philadelphia

-100 gr pistacchi + qualcuno tritato grossolanamente per il condimento

-70 gr parmigiano grattugiato

Condimento:

-burro q.b.

-scorza di limone grattugiata

Procedimento:

Su un ripiano disporre la farina a fontana; al centro versare le uova. Lavorare energicamente con le mani fino ad ottenere un impasto omogeneo, liscio e compatto. Lasciate riposare a temperatura ambiente in una ciotola coperta da un canovaccio.

Tritate i pistacchi un po’ grossolanamente e un po’ più fini. Unirli in una ciotola con la ricotta, il parmigiano e una grattugiata di pepe.

Riprendere l’impasto e tirarlo il più sottile possibile. Dividere il ripieno sull’impasto e creare i ravioli.

Portate a bollore una pentola d’acqua salata, buttarvi i ravioli e cuocere per circa 2/3 minuti. Nel frattempo mettere a scaldare in un pentolino il burro con la scorza di limone solo per qualche minuto. Condire i ravioli col burro al limone e qualche pistacchio lasciato prima da parte.

English version

This recipe is born accidentally, trying to relax and making something constructive. The result? Amazing! When I want to make homemade fresh pasta, my mum always hopes I’m gonna make these ravioli.

I’m sure you’ll love them!

Pistachios and Philadelphia Ravioli with lemon butter sauce.

Ingredients:

For the dough:

-200 grams all-purpose flour

-2 eggs

For the filling:

-160 grams Philadelphia

-100 grams pistachios (leave some coarsely minced for garnish)

-70 grams grated Parmesan cheese

For the butter sauce:

-butter

-Lemon zest

Directions:

Let’s start with the felling. Mince the pistachios: some finely and other coarsely. It’s pretty good to feel the real pistachios while eating (do not forget to leave some for the garnish!) Put Philadelphia, the pistachios and the grated Parmesan cheese into a bowl and mix them well.

Begin to make your pasta dough: place the flour in a large bowl. Make a well in the centre. Beat the eggs and pour into well. Stir together, forming a ball and allow the dough to rest for about 25-30 minutes before using.

Roll to thinnest setting and then add filling to pasta sheet about an inch away from ends. Be sure to brush some water on the perimeter of the pasta sheet to use as a sealant.

Next fold dough over filling and press down/around filling to make sure all air bubbles are out.  Cut into squares with a pastry wheel or simply with a knife. Repeat with remaining dough and filling.

Place on a floured surface covering with a damp towel if not boiling immediately (to  avoid drying them out).

When you are ready to make ravioli bring a medium pot of water to a boil and drop ravioli in cooking for only about 2/3 minutes.

Meanwhile, make the lemon butter sauce. It’s very easy, but if you don’t make it you’ll lose 50% of the entire taste. So, but some butter in a pan(there isn’t a precise  quantity) and the lemon zest. Leave them cook until the butter is completely melted. The butter doesn’t have to turn out brown! When it’s melted, remove the pan from the fire.

Then remove each ravioli with a slotted spoon (to prevent breakage) and place on a plate (not layering so they don’t stick to one another).

Now you’ll begin to make your sauce. In a pan over high heat add you butter and let brown.

Add ravioli to the butter sauce, , and then place on serving plate.

 

Greta Scacchi

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