Ravioli stuffed with Rizzoli anchovies and pistachio grains
- Ingredients 3 people
- Difficulty Medium
- Ready in 60 minutes
Ingredients
- 320 G 00 flour
- 80 G Durum wheat flour
- 2 Eggs
- 80 G Water
- 10 G Extra virgin olive oil
- 70 G Anchovy Fillets of Adriatic Sea in organic extra virgin olive oil
- 70 G Granulated pistachios
- 40 G Breadcrumbs
- 80 G Cherry tomatoes
- q.b. Parsley
- 1 Shallots
- 1 clove Garlic
- 50 G Butter
- 70 G Cherry tomatoes
- as required Thyme and marjoram
Process
How to make : Ravioli stuffed with Rizzoli anchovies and pistachio grains- In a frying pan put the Rizzoline along with their oil, onion, finely chopped garlic and let it go for a minute. Add chopped pistachios, breadcrumbs and then parsley and stir.
- Turn off the flame, add the cherry tomatoes and stir well so it gets flavor.
- Let’s prepare our ravioli. Mix the flours, water, oil, eggs and let the dough rest for about 30 minutes.
- Roll out the dough and, using a stencil with a diameter of 4 cm, shape the filling by pressing well.
- Place the other sheet of dough on top and cut with a 6-cm-diameter stencil, and let the ravioli rest for an hour or so.
- Cook the ravioli in boiling salted water for 7 to 10 minutes, and in the meantime prepare the sauce.
- In a skillet, melt butter, add thyme, marjoram, and cherry tomatoes for 1 minute.
- Drain and season the ravioli in the dish.
This recipe was prepared for us by our Taste Ambassador @_animaincucina_.
