Bresaola, ricotta and buckwheat: typical Valtellina ingredients for a new and original recipe, easy to make but rich and tasty.
A caloric dish, rich taste to face winter with the right charge.
After a walk in the woods or a day of skiing, accompanied by a glass of Valtellina wine, and followed by a slice of Bisciola, perhaps accompanied by some good grappa, it will make you feel at peace with the world.
A gourmet dinner.
Ingredients for 4 servings:
- 300 gr. 0 type flour
- 100 gr. Stone ground buckwheat flour
- 3 eggs
- salt $ pepper to taste
- 1 tbsp of grappa
- 400 gr. Ricotta cheese
- 150 gr. bresaola
- 100 gr. grana padano
- 5/6 sage leaves
- 1/2 boiled potato
- White wine to taste
To make the puff pastry mix the flours on the work surface using the fountain method. Add three eggs, a pinch of salt and knead adding water if needed until the mixture is smooth. Let it rest in the fridge for at least half an hour.
For the stuffing: in a bowl mix the ricotta with the chopped bresaola, salt, pepper and nutmeg.
Proceed by pulling the dough and form the ravioli filled with ricotta and bresaola stuffing.
Cook the ravioli in a pot of salted boiling water for 5-6 minutes.
For the sauce: in a frying pan fry the sage leaves cut into strips, sprinkle with ‘white wine and add mashed potato, salt and pepper. Blend until the sauce is smooth.
Drain the ravioli and season with the sauce.