THE ravioli stuffed with ricotta and pistachios with cherry tomatoes they are a starter with delicate flavors. A creative recipe, with an accessible process, in which the sweetness of ricotta and natural pistachios goes perfectly with the freshness of freshly sautéed tomatoes with mint. Perfect for a Sunday lunch spring or a dinner with friends.
If possible choose mutton ricotta and let it drip lightly of its serum before use. Otherwise, even a very fresh cow’s milk ricotta will do.
Ravioli And tortelli, cappellacci Where agnolotti: there are many ways to indicate the countless regional varieties of fresh stuffed pasta, small boxes of puff pastry containing very simple or elaborate fillings, always tasty and fascinating. Some of our favorite recipes include Pumpkin Cappellacci, Ricotta and Spinach Ravioli, and Cream Tortellini.
OTHER TASTY RECIPES: Green tortellis, Fish ravioli with herbs, pistachios and thyme, Caprese ravioli, Schlutzkrapfen
How to prepare: Ravioli stuffed with ricotta and pistachios with cherry tomatoes
Start making the ricotta and pistachio stuffed ravioli with egg tomatoes. Collect the ingredients in a bowl and mix them with your hands, then work them on the floured pastry board until you obtain a smooth and elastic dough. Form a ball and wrap it in cling film. Let stand at room temperature for 1 hour.
Meanwhile, prepare the garnish: in a bowl, mix the ricotta with the Parmesan, grated lemon zest, chopped pistachios and season with salt and pepper. Mix well and set aside.
Roll out the dough into a sheet, arrange on one half of many small nuts of stuffing suitably spaced and cover with another strip of puff pastry. Press well with your fingertips to seal the dough around the filling and, using a cookie cutter or a 5 cm diameter mold, garnish the ravioli.
As you prepare them, place them on a baking sheet sprinkled with flour. In a non-stick pan, season the oil with the garlic clove, add the cherry tomatoes cut into quarters and brown them for a few minutes with the mint, seasoning with salt and pepper.
Boil the ravioli in abundant boiling salted water, drain them using a skimmer and add them directly to the pan with the sauce. Mix well and very gently, transfer to serving dishes, sprinkle with a drizzle of raw oil to taste, a pinch of chopped pistachios and a grind of pepper. Serve immediately the ravioli stuffed with ricotta and pistachios with the cherry tomatoes.