Sunflower ravioli
Do you want to make a great impression? Bring the sun to the table with these amazing sunflower-shaped ravioli. I bring the sun to the table with these sunflower ravioli of infinite beauty. The preparation requires great dexterity, but the final result will repay every effort, and what a taste. I bring to the table joy, taste and colors in these difficult days. Prepare in advance, freeze and use for Sunday lunch when the family finally gathers. Fresh pasta is one of my passions. I consider the preparation a true act of love towards our loved ones. Yes, it is actually a bit tiring but, the results, always pay off. Today I propose some ravioli to which I gave the shape of sunflowers to cheer us up a little in this dark period of our lives.
Ingredients
FOR RAVIOLI
500 g peeled leaf chard350 g flour 150 g ricotta cheese50 g chestnut flour30 g Parmigiano Reggiano 5 eggsnutmegsaltPepper
TO SEASON
50 g butter4-5 chopped walnuts1 Head of radicchio1 shallotdry white wineextra virgin olive oilsaltPepper
Procedure
Form a fountain with 300 g of flour 00 and start kneading with 3 eggs until you get a firm but malleable dough; You will have to work it for at least 5-6 minutes. If you cut it in half you will see a discreet alveolatura: it is the air that is incorporated by kneading, a real advantage that differentiates handmade pasta from machine-made pasta. Wrap the dough in plastic wrap and let it rest for 30 minutes. Knead the chestnut flour with 50 g of flour 00 and 1 egg. Wrap the dough in plastic wrap and let it rest for 30 minutes. Stew the chard in a fat-free saucepan with a little water until they have softened. Squeeze them and let them cool. Chop them quite finely with a knife. Mix the ricotta with the chopped chard, scented with a generous grated nutmeg, a pinch of salt, pepper, grated Parmesan cheese and 1 egg. Roll out the chestnut flour dough and then decorate it using a honeycomb texture. We used a silicone trivet, a grater is also fine. Then cut out 12 discs of 6 cm in diameter. Roll out the egg dough into a very thin sheet. Cut out 24 discs of 12 cm in diameter in egg pasta. Lightly moisten the center of 12 discs of egg pasta, then sit on top of the 12 discs of chestnut flour dough. Moisten the remaining 12 discs of egg pasta and distribute a generous knob of filling, place the other double discs on each one and make adhere well by pressing and marking the edges with the tines of the fork. Make a small cut with a small knife every two fork marks and pinch the flaps gently so as to form the various petals. Brown the chopped shallot in a saucepan with 1 tablespoon of oil and 50 g of butter. Add the chopped radicchio and wet with 1/2 glass of white wine; Add salt, pepper and continue cooking until it has slightly wilted. Boil the ravioli briefly, no more than three at a time, in quivering salted water (the boil must be very delicate so as not to risk breaking the dough). Drain, season with the radicchio sauce and complete with chopped walnuts. Wine pairing: opt for a white wine of good width and structure, caressing on the palate, as Pinot Blanc can be. The Alma 2019, produced in Friuli by Le Monde, is full-bodied, savory and velvety, with attractive aromas of exotic fruit.
Le Monde Alma Pinot Bianco 2019 is a sparkling Italian white wine with crisp acidity, subtle sweetness and notes of green apple, pear and citrus. It goes perfectly with seafood, poultry and pasta dishes. This wine is made from Pinot Bianco grapes, also known as Pinot Blanc. These grapes are grown in the Friuli Grave DOC region, which is located in northeastern Italy. The area has a unique microclimate, influenced by the nearby Adriatic Alps. This climate gives the grapes a characteristic flavor profile. When tasting Le Monde Alma Pinot Bianco 2019, you will notice a crunchy acidity balanced by a subtle sweetness. The wine has notes of green apples, pears, citrus and a touch of minerality. It is a sparkling wine that goes well with seafood, poultry and pasta dishes. The aroma of this wine is equally delicious, with notes of white flowers, honey melon, lemon zest. It has a clean, fresh scent that makes your mouth water even before you take a sip. A fun fact about this wine is that it was aged for four months on lees, which gives it a creamy texture and adds complexity to its flavor profile. In addition, Le Monde Alma Pinot Bianco 2019 is made exclusively from organic grapes, which means that no synthetic pesticides or fertilizers have been used during the cultivation process. To produce this wine, the grapes are harvested by hand and gently pressed. The juice is fermented in stainless steel tanks at controlled temperatures to preserve the fruity aromas and flavors. The wine is then aged for four months on yeast before bottling.
Ingredients
FOR RAVIOLI
500 g peeled leaf chard
350 g flour
150 g ricotta cheese
50 g chestnut flour
30 g Parmigiano Reggiano
5 eggs
nutmeg
salt
Pepper
TO SEASON
50 g butter
4-5 chopped walnuts
1 Head of radicchio
1 shallot
dry white wine
extra virgin olive oil
salt
Pepper
Procedure
Form a fountain with 300 g of flour 00 and start kneading with 3 eggs until you get a firm but malleable dough; You will have to work it for at least 5-6 minutes. If you cut it in half you will see a discreet alveolatura: it is the air that is incorporated by kneading, a real advantage that differentiates handmade pasta from machine-made pasta. Wrap the dough in plastic wrap and let it rest for 30 minutes. Knead the chestnut flour with 50 g of flour 00 and 1 egg. Wrap the dough in plastic wrap and let it rest for 30 minutes. Stew the chard in a fat-free saucepan with a little water until they have softened. Squeeze them and let them cool. Chop them quite finely with a knife. Mix the ricotta with the chopped chard, scented with a generous grated nutmeg, a pinch of salt, pepper, grated Parmesan cheese and 1 egg. Roll out the chestnut flour dough and then decorate it using a honeycomb texture. We used a silicone trivet, a grater is also fine. Then cut out 12 discs of 6 cm in diameter. Roll out the egg dough into a very thin sheet. Cut out 24 discs of 12 cm in diameter in egg pasta. Lightly moisten the center of 12 discs of egg pasta, then sit on top of the 12 discs of chestnut flour dough. Moisten the remaining 12 discs of egg pasta and distribute a generous knob of filling, place the other double discs on each one and make adhere well by pressing and marking the edges with the tines of the fork. Make a small cut with a small knife every two fork marks and pinch the flaps gently so as to form the various petals. Brown the chopped shallot in a saucepan with 1 tablespoon of oil and 50 g of butter. Add the chopped radicchio and wet with 1/2 glass of white wine; Add salt, pepper and continue cooking until it has slightly wilted. Boil the ravioli briefly, no more than three at a time, in quivering salted water (the boil must be very delicate so as not to risk breaking the dough). Drain, season with the radicchio sauce and complete with chopped walnuts. Wine pairing: opt for a white wine of good width and structure, caressing on the palate, as Pinot Blanc can be. The Alma 2019, produced in Friuli by Le Monde, is full-bodied, savory and velvety, with attractive aromas of exotic fruit.
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