Ravioli of lean meat with goat’s sauce with mint

INGREDIENTS FOR PASTA

  • 400 g flour
  • 100 g new-born spinach
  • 3 pcs egg yolks
  • 2 pcs eggs
  • extra virgin olive oil
  • salt

INGREDIENTS FOR THE FILLING

  • 450 g ricotta
  • 160 g herbs
  • 40 g grated Parmesan Reggiano Dop
  • mint
  • salt
  • pepper

INGREDIENTS FOR SEASONING

  • 160 g fresh goat cheese
  • 50 g cicoriette
  • milk
  • mint
  • salt
  • pepper

INGREDIENTS FOR SEASONING:

  • 1 pc clove of garlic
  • butter

Duration: 2 h 30 min Level: Medium Doses: 4 people

For the recipe of lean ravioli with mint goat’s sauce, blanch the spinach for 1 minute in boiling salted water, drain, squeeze carefully and blend with eggs, egg yolks and a drizzle of oil. Work them with flour, until you get a smooth dough, shape it into a ball, cover with film and let it rest in the refrigerator for at least 1 hour. Flour the worktop and roll out the dough, obtaining a long rectangular sheet about 10-12 cm wide and 1 mm thick.

FOR THE RESTORE: Dry the ricotta by placing it on kitchen paper. Clean the herbs, blanch them for a few seconds and squeeze them. Chop about ten mint leaves. Mix the ricotta with the grated parmesan cheese, herbs and mint, adjusting salt and pepper.

FOR THE CONDITION: Mix the goat cheese with 3-4 tablespoons of milk, a pinch of salt, a pinch of ground pepper and a few leaves of mint chopped. Clean the chicory and wilt it in a large pan with a knob of butter, the crushed clove of garlic with the skin and a pinch of salt for a couple of minutes.

Prepare the ravioli: distribute small walnuts of filling in the upper part of the sheet, at a distance of about 5 cm from each other. Brush the pastry with a little water all around the filling. Cover the walnuts with the lower part of the pastry and make it stick well by squeezing it around the filling to eliminate the air. Cut out the ravioli with a pastry cutter wheel with a notched edge. Cook them in boiling salted water, until they have come to the surface; drain them and let them season for 1 minute in the pan with the chicory, stirring gently. Serve the ravioli with the chicory, mint leaves and goat sauce.