Smoked ricotta tortelli with sapa, that is cooked, and hazelnuts. A simple recipe and delicate, dedicated to those who love pasta in all its forms: are some ravioli’ details, stuffed with a simple cream of ricotta and smoked ricotta, topped with a sauce made with butter and sapa sarda, the cooked. The smoked ricotta gives the dish a very special touch, mitigated by the freshness and the citrus scent of lemon. The recipe is inspired by the flavors of Sardinia, between ricotta and sapa: and if you love the island dates kitchen a look at all my SARDINIAN RECIPES and of course my FILLED PASTA RECIPES.
Among other things, on my YouTube channel you will find the VIDEO TO DO IN HOUSE 6 TYPES OF RAVIOLI EASY AND FAST.
Obviously, You can use any smoked ricotta or, If you don't like this taste, even a normal sheep's milk ricotta. The dressing turns on sweet, Thanks to sapa, But even a final note slightly bitter. Marjoram and hazelnuts scent of Underwood. Is’ a dish very, very easy to prepare, Although I realize that it is a combination of unusual flavors. What about? I hope you like. Have a good day.
300g egg noodles for rolling dough (for the recipe click here)
150 grams of ricotta cheese
200 grams of fresh ricotta affumicata (I use one of the dairy Primiero)
fresh Marjoram, to taste
a little grated organic lemon zest
salt and pepper, to taste
whole milk, If necessary
Langhe hazelnuts Igp, lightly toasted, to taste
50 grams of butter
30 grams of sapa (cooked)
Prepare the dough for tortelli pasta with ricotta cheese, sapa and hazelnuts by following the recipe here), 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 a little fresh ground black pepper. Put the stuffing in the refrigerator for at least 30 minutes.
Pull the thick egg dough puff you prefer (I've reached the number 6 for these ravioli machine to make the dough), make some hoops and arrange a little stuffing 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 some 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!