Ravioli are a famous italian type of stuffed pasta. This particular recipe combines the soft cheese and smoked salmon with the taste of ravioli made with concentrated tomato paste.
4 people
1
In a bowl add the flour and all the eggs.
2
Mix the eggs with the flour and add the concentrated tomato paste.
3
Kneed until the dough is well formed.
4
Put to rest the dough for 30 minutes in the fridge.
5
Cut the smoked salmon in little pieces and add the soft cheese flavoured with nutmeg.
6
Cut the asparagus tips and cook them for 5 minutes with a spoon of extra virgin olive oil.
7
Roll out the dough until it's very thin. Put a teaspoon of the filling on the pasta. Cover with a layer of pasta and using a ravioli mold make al the ravioli.
8
Prepare the cheese cream putting in a pan the gorgonzola, cream cheese and grana padano. Cook until it becomes creamy.
9
Cook the ravioli in salted water until they are well done, drain and put on a dish. Dress with the cheese cream a little of sieved tomato puree and the asparagus tips.
10
Serve immediatly.
Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. Ravioli is considered a dumpling, with filling sealed between two layers of thin pasta. Though it takes many shapes, including circular or semi-circular forms, the traditional form of ravioli is a square.
The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.
Around the world, Italian ravioli has culinary sisters in other cultures. Kreplach, in Jewish cuisine, is a pocket of meat filling covered with pasta. There are many similarities between Italian ravioli and certain Chinese dumplings. In India, the dish gujiya is similar to ravioli, except it has a sweet filling, rather than savory.
Internationally, March 20 is Ravioli Day. Still a popular pasta today, ravioli’s roots can be traced way back to at least the 14th century.
