Forgive me, the season allows me to use the best I have in the garden, some wild herbs are abundant and excellent… A shame to waste them.
I’ve gathered the lamb’s quarters, it grows abundantly, to make a tasty ravioli.
With a few ingredients, a very pleasant first course!
Egg pasta, always the same, with the eggs from my hens.
Lamb’s quarters! Always him…
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Portions: 6
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
You will need 300 grams of egg pasta, prepared with 200 grams of semolina flour and 2 eggs
- 200 g aromatic herbs (Lamb's quarters Chenopodium album)
- 400 g ricotta
- 50 g pecorino (Grated)
- to taste white pepper
- to taste salt
- 1 1/4 cups milk
- 1/4 cup flour
- 2 tbsps butter
- 100 g grated parmesan (Optional)
- 1 saffron (Packet)
Tools
- Bowls
- Pots
- Pastry Rings
Steps
Prepare the egg pasta and let it rest until the next use.
Cook the lamb’s quarters, drain and blend
Combine the filling ingredients. Then melt the butter, add flour and milk, stirring continuously, until creamy (Yogurt-like). Finally, add the saffron and parmesan cheese. Mix well.
Roll the pasta into thin sheets and fill the ravioli with the green cream creating a ring
Place a teaspoon of cheese cream in the center and cover well with another sheet of pasta. Cut into the desired shape.
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To prevent the ravioli from sticking, I use rice flour. Store in the refrigerator or freezer until use. Cook in salted boiling water and season with a little butter and cheese.
