Stuffed Fusillo

Stuffed Fusillo

Tags: Starter Antipasti Vegetarian


250 g
50 g
15 ml
extra virgin olive oil
1 Prise
40 g
Parmesan cheese, grated
200 g
ricotta cheese
as desired
salt and pepper
garlic cloves
1 bunch
1 bunch
cherry tomatoes
40 g
chopped pistachios


Mix the Schär Flour Foodservice Mix, eggs and olive oil on a work surface.


In the meantime, cook the Schär Fusilli and allow to cool.


In a bowl, make the filling by mixing the nutmeg,  parmesan, grated half a courgette, grated,  salt and pepper with the ricotta. Incorporate the cooked Schär Fusilli


Roll out the dough, cut out a square of about 10x10 cm and insert a spoonful of the filling in the centre. Fold over the dough by using a brush to wet the sides of the square with water and form the ravioli-shape. Use a dough wheel to cut off the excess dough.


Preparation of the courgette cream


Using an electric mixer, add the remaining grated courgettes together with the mint and add water until it reaches a creamy consistency.  Pour the cream into a pan with olive oil, salt and pepper and a clove of garlic and cook slowly until it boils. 


Boil two ravioli per person, drain and place them on a plate.


Pour a tablespoon of courgette cream over each raviolo and decorate with a basil leaf, a cherry tomato and pistachio grains.