KALLISTEA

Raviolis with the brocciu

For 6 people

Ingredients:

Pastes
300 G of flour
3 eggs
1 spoon with olive oil soup
salt


Joke
2 bundles of spinaches
400 gr. of brocciu
salt, pepper

Accompaniment
50 dry gr. of brocciu grated
olive oil

TIME OF COOKING: 10 min

Preparation:

Equeuter spinaches and to make them boil during 5 minutes in salted water. To drain them well and chop them. To crush the brocciu with the fork and to mix it with spinaches. To salt and pepper. To pour the flour in a large salad bowl. To dig a well in the medium. To add the salt and the olive oil. To incorporate eggs in the flour while mixing initially with the fork, then with the hand. To knead the paste to make a ball of it. To pose on a scheme of work flour and to continue to knead during ten minutes. You must obtain a flexible paste and not sticking. To incorporate a little additional flour if necessary. To give the paste in the salad bowl. To cover with a cloth and to let rest a score of minutes. to share the ball in two about equal portions. To spread out each ball of paste to the rolling pin until obtaining two rectangles from 2 to 3 millimetres thickness. One of the rectangles must be slightly larger than the other. On the smallest rectangle, to very slightly visualize a squaring by drawing it on the paste with the point of a knife. Inside each square, to deposit a spoon with coffee of joke to spinaches. To whitewash of egg yolk the spaces of paste left between the small heaps of joke. To support well between the heaps of joke and on the edges for welding the two rectangles well. To cut out the raviolis using a caster with notched pastry making. To align the raviolis on a plate farinée without superimposing them and letting rest half an hour. To make cook the raviolis in a great volume of ebullient water salted during 3 to 4 minutes. To drain and put them in a dish. To sprinkle with an olive oil net and to strew with brocciu dry grated. To be useful at once.

Some of these receipts are extracted from the excellent work of Liliane OTAL

“To know the Corsican kitchen” with the Western Southern editions.

RETURN TO THE LIST OF THE RECEIPTS