A head of cheese, looking like the sun, it has always amazed and charmed me. I still admire this round concentration of pure joy coloured in all shades of gold. What to say, I’m a true cheese soul.
But more than just cheese, I love some kinds of cheese, skillfully combined in one dish. Do you get me? Hard, soft, goat, cow, creamy and albumin – there are hundreds of different sorts of cheese!
I take my patience and money on the card and run to the shop, to the market, to Internet.
Everything will satisfy my pleasure – segment, packaging, vacuum, ball and even flakes. With the only exception of processed cheese. Although ….
Why are you smiling? Are you not like that?
- For the dough
- Flour 00 400G
- Egg 4
- Salt ½ SP
- Olive Oil
- For Stuiffin
- Castelmagno Cheese 250GR
- Ricotta cheese 350GR
- Egg 2
- Nutmeg 5GR
- With flour, eggs and water to prepare the dough and then roll out with a rolling pin
- From the stuffing get a lot of balls as large as hazelnuts and place them on a sheet with a gap between them, cover with the other dough.
- Press with your fingers between ravioli and cut with the cutter wheel
- Cook the ravioli in boiling water for 6/7 minutes, drain and sauté in a pan with butter and sage a bit of parmesan cheese