- Ricotta - 360 Grams
- Parmesan cheese - 1 1/2 cups
- egg - 1 piece (plus 1 egg (optional))
- salt and pepper - 1 To taste
- arugula - 4 Cups
- olive oil - 1 st. a spoon
- egg yolks - 12 pieces
- wraps for ravioli - 24 pieces
- water - 3 items. spoons
1. Mix ricotta cheese, grated Parmesan, 1 egg, salt and pepper to taste. Put the mixture in two bowls and set aside. 2. In a frying pan over medium heat, heat the olive oil and fry the rukkola for about 30-45 seconds. Remove from the frying pan and cut. 3. Allow to cool, then mix with one part of the cheese mixture. Set aside. 4. In a small bowl, beat together 1 egg and 3 tablespoons of water. Set aside. Bring the water in a saucepan to a boil. Make ravioli. Put one wrapper on the work surface and put in the center of 1/2 to 1 teaspoon of the filling. Using a brush, grease the edges with an egg mixture. 5. Cover the top with the second wrapper. Gently press down to remove air bubbles. Secure the edges. Put aside and repeat with the remaining ravioli and stuffing. 6. To make ravioli with egg yolk, lay the yolk in the center of the wrapper, cover the top with the second wrapper and fix the edges as indicated above. 7. After all the ravioli are ready, throw them 4 pieces at a time into boiling water. Cook for 3 minutes. 8. Serve ravioli with cheese filling with marinara sauce and grated Parmesan cheese, ravioli with ricotta filling and yolks - with olive oil, salt and pepper.
Servings: 4