- First courses
- 50 min
Home-made ravioli with speck and robiola
500 g all-purpose flour
1 tsp salt
For the filling:
300 g South Tyrol speck
50 g bread crumbs
100 g Nonno Nanni robiola
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Put the flour on a pastry board in the shape of a volcano, put the eggs and a teaspoon of salt in the crater of your flour volcano and knead. Leave to rest for half an hour and eventually roll out the dough as thinly as possible with a rolling pin or with a pasta machine. To cut, use the pasta cutter, but you can also use a glass, a cup or even cut them with a knife to make them square.
To make the filling, just mix together the robiola with the speck and add the breadcrumbs little by little in order to obtain a good consistency. If necessary, you can add an egg yolk, but I avoid this so that they last longer if you do not want to cook them the same evening! Put the stuffing in your ravioli and close them the way you like. We have made small knots (which is the only way I am able to define them).
Bake in a very short time, a maximum of two minutes. We decided to dress them with gongorzola mascarpone and walnuts. The crunchiness of the walnuts and the sweetness of the mascarpone blend perfectly with the filling of our ravioli. The decisive flavour of the speck and the Nonno Nanni Robiola create a perfect contrast with the sauce.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola