Betty Bossi Pastry Star Instrucciones Y Recetas página 19

EN
Spinach ricotta ravioli
Prep time: 30 min. Cooking time: 5 min
Makes four stars | Serves four as an appetizer, two
as a main course.
100 g baby spinach
1 clove garlic
125 g ricotta
70 g grated Emmental cheese
½ tsp salt
pinch of pepper
pasta dough (two servings) (each approx.
17 x 53 cm, approx. 1 mm thick)
water for brushing
salted water, simmering
25 g tree nuts
50 g butter
100 g baby spinach
4 tbsp grated Emmental cheese
1. Preheat oven to 60°C and place serving dish and
plates inside to warm.
2. Finely chop the spinach. Peel the garlic and, using a garlic press, squeeze into medium-sized
bowl with the ricotta and cheese. Add the
spinach. Mix and season with salt and pepper
to taste.
3. Roll out the dough. Using the pasta dough
cutter, cut out eight stars. Place four stars in the
metal pan, pressing gently to create a slight hol-
low. Using the cutter to help (see instructions),
add filling to four stars. Lightly brush edges of
dough with water. Place remaining stars on top
and seal using the cutter (see instructions).
4. Drop ravioli into simmering salted water for
around five minutes. Remove with slotted spoon,
drip-dry, and place in warming dish. Coarsely
chop the nuts. Heat butter in a pan, until it be-
gins to bubble and smell slightly nutty. Add nuts
and spinach, then serve with ravioli on warmed
plates. Sprinkle cheese on top.
Per serving:
400 kcal, fat 28 g, carbohydrates 18 g, protein 17 g
(p. 10)
Dry-cured ham and Parmesan ravioli
(p. 11)
Prep time: 30 min. Cooking time: 5 min.
Makes four stars | Serves four as an appetizer, two
as a main course.
50 g pine nuts
70 g dry-cured ham
½ bunch chives
50 g grated Parmesan cheese
200 g crème fraîche
salt and pepper to taste
pasta dough (two servings) (each ap-
prox.17 x 53 cm, approx. 1 mm thick)
water for brushing
½ bunch chives
salted water, simmering
1. Preheat oven to 60°C and place serving dish and
plates inside to warm.
2. Toast pine nuts in non-stick pan (without oil).
Reserve one tbsp of pine nuts and four slices of
ham for garnishing. Finely slice the remaining
ham, finely chop the chives and mix with pine
nuts, Parmesan cheese and crème fraîche in a
large bowl.
3. Roll out dough. Using the pasta dough cutter,
cut out eight stars. Place four stars in the metal
pan, pressing gently to create a slight hollow.
Using the cutter to help (see instructions), add
filling to four stars. Lightly brush edges of dough
with water. Place remaining star-shaped pieces
of dough on top and seal using the cutter (see
instructions).
4. Finely chop the chives. Drop ravioli into simme-
ring salted water for around five minutes. Remo-
ve with slotted spoon, drip-dry, and arrange on
warmed plate. Garnish with reserved pine nuts
and dry-cured ham. Sprinkle chives on top.
Per serving:
449 kcal, fat 31 g, carbohydrates 19 g, protein 23 g
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