- First courses
- 70 min
Ravioli Kebabs with Nonno Nanni Fresco Spalmabile
250 g of type 0 soft wheat flour
100 g of durum wheat flour
350 g of Nonno Nanni Fresco Spalmabile
100 g of walnut kernels
2 tablespoons of single cream
1 tablespoon of oil
Salt and pepper to taste
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Prepare fresh pasta: beat the eggs, add the two types of flour and knead into a dough.
Let dough rest covered with a dishcloth for approximately 30 minutes.
Mix Fresco Spalmabile with roughly chopped walnuts, add cream, a pinch of nutmeg, salt and pepper to obtain a thick, creamy filling.
Stretch the dough into strips about 12 cm long and distribute small spoonfuls of filling onto a strip of dough at a regular intervals.
Cover with a strip of dough and press around the filling with your fingertips to seal dough. Finally, cut ravioli with a dough cutter. Cook ravioli in plenty of salted boiling water (add a tablespoon of oil to prevent them from sticking). When lukewarm, thread ravioli onto skewers and serve with your favourite sauces.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola