WHOLE SPELT RAVI­OLI WITH PEA RI­COTTA FILL­ING IN BEURRE NOISETTE (HAZEL­NUT BUT­TER)

Philippine Tatler Homes - - GOOD TASTE -

In­gre­di­ents: FOR THE PASTA

200 g whole spelt flour 2 eggs (prefer­ably or­ganic) 1 driz­zle olive oil Wa­ter as needed

FOR THE BEURRE NOISETTE

125 g good qual­ity but­ter 3-4 sprigs fresh le­mon thyme 1 hand­ful chopped wal­nuts

FOR THE FILL­ING

1 cup peas 200 g ri­cotta 1 driz­zle olive oil Salt and pep­per to taste

Pro­ce­dure:

1. For the dough, make a moun­tain with the flour and make a small hole in the middle. In a bowl beat the eggs with olive oil and add this mix­ture to the flour. With the aid of a fork, mix the flour in the liq­uid as much as pos­si­ble.

2. Knead the dough by hand and if nec­es­sary add a lit­tle wa­ter un­til the dough takes shape. Form a ball and cover with cling film and let stand for 30 min­utes to one hour.

3. Di­vide the dough into 2 por­tions and roll out each one ac­cord­ing to the in­struc­tions of the ma­chine, al­ways pass­ing 2 times in each open­ing. Leave the dough plates cov­ered with a damp cloth un­til the time of form­ing the ravi­oli comes.

4. For the fill­ing, blanch the peas in boil­ing wa­ter about two min­utes. Drain the wa­ter, re­serv­ing a lit­tle, and put the peas in a food pro­ces­sor along with the ri­cotta, olive oil, salt and pep­per. Grind ev­ery­thing and add a lit­tle cook­ing wa­ter if it is too con­sis­tent.

5. Put small por­tions of fill­ing in one of the pasta sheets and with your fin­ger or a brush pass wa­ter in the edges. On top roll the other sheet and seal well so that the air exit of the 'bags.' With the help of a cut­ter cut ravi­oli in the de­sired for­mat.

6. In a pan put the but­ter and cook over medium low heat, stir­ring, un­til it be­gins to foam and then the but­ter starts to get brown (noisette). Add the le­mon thyme and wal­nuts and let fry a lit­tle.

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