Raviolis à la ricotta et oignons caramélisés
Serves 1
Directions
- 1Mix wheat flour and fine durum wheat semolina.
- 2Break 1 egg in the center of the flour mixture.
- 3Mix with a fork and knead for 15 minutes by hand.
- 4Let the dough rest for half an hour at room temperature.
- 5Prepare the filling by mixing ricotta, caramelized onions, parmesan, salt, and pepper.
- 6Cook red onion the day before, then add a little brown sugar to caramelize.
- 7Give the filling a small blow of a mixer to obtain a smoother texture.
- 8Place the filling in a piping bag.
- 9Spread a little flour on the work surface.
- 10Spread the dough finely.
- 11Remove the filling from the piping bag and place it on the dough.
- 12Moisten the edges of the dough a little.
- 13Place the other half of the dough on top.
- 14Use a cookie cutter to cut each ravioli.
- 15Cook the ravioli for about 5 minutes in boiling water.
- 16Melt butter in a pan at the same time.
- 17Add a little paprika to the melted butter.
- 18Set up the plate with the cooked ravioli and butter sauce.
Ingredients
- 50 g wheat flour
- 50 g fine durum wheat semolina
- 1 egg
- salt
- 100 g ricotta
- 0.5 red onion
- 1 cc brown sugar
- parmesan
- butter
- paprika
Equipment
forkmixerpiping bagcookie cutterpotplate
Tips
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