Buffalo ricotta ravioli with zucchini, prosciutto and mascarpone

Buffalo ricotta ravioli with zucchini, prosciutto and mascarpone

Buffalo ricotta ravioli with zucchini, prosciutto and mascarpone

Ingredients

For the ravioli :

• 250 g of durum wheat semolina

• 2 eggs + 1 egg yolk

• 25 g of water

• 300 g ricotta di bufala

• a pinch of nutmeg

• salt q.b.

For the dressing :

• 2 zucchini

• 100 g mascarpone

• 30 g pine nuts

• 70 g of ham in a single slice

• 1 spring onion

• 4 tablespoons oil e.v.o.

• a few sprigs of marjoram

• 4 tablespoons of grated Grana Padano

Directions

1. Prepare the dough by working the flour with 2 eggs and water, knead until you get a smooth texture and homogeneous, and let it rest covered by a towel for 30 minutes .

2. Meanwhile prepare the filling : Mix the egg yolk with the ricotta , add a pinch nutmeg and salt q.b.

3. Roll out the dough and formed of sheets of about 3 mm thick , with a distributed over a teaspoon dollops of ricotta, cover with another thumbs , fingers , press around the filling to let the air out and cut many squares of equal size .

4. Check the zucchini and cut them in half , remove the flesh and cut central strips. In a frying pan with the olive oil and sauté the onion sliced thinly , add the ham cut into strips and saute for a minute and then add the zucchini and chopped marjoram , salt and cook covered for about 10 minutes, if necessary together with a little water.

5. Cook the ravioli in salted water , meanwhile, toasted pine nuts in a frying pan pan , drain preserving a little of the cooking water and pour into the pan with zucchini.

6. Add the mascarpone cheese , grated Parmesan cheese , a little water

7. Cooking and pine nuts . Mix well and , if you like , add a sprinkling of pepper

8. Freshly ground .