Ravioli with ricotta, Sapa and hazelnuts

Procedure

Prepare the dough for the tortelli pasta with ricotta, sapa and hazelnuts by following the recipe Who), then store it in the refrigerator for at least 30 minutes.

While the dough rests, prepare the filling: reduce the smoked ricotta cream by smashing it with the prongs of a fork, then mix the ricotta and lemon zest, working the mixture with a whisk until a smooth consistency and uniform. Add a tablespoon of whole milk if needed. Salt lightly (try first, because sometimes the ricotta is very tasty) and add some freshly ground black pepper. Put the stuffing in the refrigerator for at least 30 minutes.

Roll out the egg pasta sheet to the thickness you prefer (For these tortelli I reached number 6 on the pasta machine), make circles and place a little filling in the center. Moisten the edges to form the ravioli. If you prefer, You can do also square ravioli, round or Crescent Moon, or larger ravioli, to be served obviously in smaller quantities.

Melt the butter in a saucepan, add a little water, a pinch of salt and Marjoram and form an emulsion quickly slamming with a whip. Then join the sapa and stir until mixture is smooth.

Boil the ravioli with ricotta cheese for a few minutes (3-4 minutes are sufficient, even less if you have pulled the thin sheet) the ravioli in salted water, drain and add to the sauce of butter and sapa. Skipping ravioli with ricotta cheese for a minute in butter and sapa, adding a little cooking water, so they are evenly seasoned.

Serve the ravioli with ricotta cheese, sapa and hazelnuts garnishing the dish with the lightly toasted and coarsely chopped hazelnuts and a few leaves of marjoram. Bon appétit!