Ingredients
|
100
g
|
|
|
50
g
|
|
|
1
|
nutmeg
|
|
20
g
|
salami
|
|
100
g
|
cow’s milk ricotta
|
|
as desired
|
salt and pepper
|
|
Frische
|
mint leaves
|
|
1
bunch
|
parsley
|
|
1/4
|
chicory
|
|
1
|
egg
|
|
30
ml
|
Olivenöl
|
|
20
g
|
pecorino Marcetto
|
|
20
g
|
honey
|
|
200
ml
|
sunflower oil
|
Preparation
On a work surface, gently mix the Schär Flour Foodservice Mix, eggs and olive oil. Knead together to make a dough.
In a bowl, create the filling for the ravioli by mixing the ricotta cheese with nutmeg, grated pecorino cheese, salt and pepper and adding the chopped salami and parsley.
Roll out the dough and use a round 10 cm pastry cutter to form disks in which a spoonful of the filling can be placed in the centre. Wet the edges of the disks with some water using pastry brush and fold over to form a half-moon shape. Use a pastry wheel to cut off the excess dough.
Coat the ravioli with Schär Breadcrumbs and fry in sunflower oil.
As soon as they are cooked, place the ravioli on a radicchio leaf and pour a little honey over them.
Finally decorate with a mint leaf.
