🥟 Ravioli with Valtellina Bresaola – Recipe with ricotta and buckwheat flour
A first course that combines the Valtellinese tradition with the delicacy of homemade pasta and the intense flavor of Valtellina Bresaola IGP. The bresaola ravioli are an original and refined proposal, with a creamy filling of ricotta and bresaola, wrapped in a fragrant dough made with buckwheat flour. The dish is simply seasoned with melted butter, sage, and grated grana 🧈🌿. A perfect recipe to impress your guests or for a family Sunday enjoying the authentic flavors of the Alps.
📝 Ingredients (for 4 people)
For the pasta:
- 200 g of white flour
- 80 g of buckwheat flour
- 60 g of warm water
- 1 egg
- 1 teaspoon of extra virgin olive oil
- Salt to taste
For the filling:
- 350 g of fresh ricotta
- 150 g of Valtellina Bresaola IGP, cut into small cubes
- 2 tablespoons of grated grana cheese
- Salt to taste
For the seasoning:
- 50 g of butter
- Fresh sage leaves
- Black pepper to taste
- Grated grana cheese to taste
👩🍳 Step-by-step preparation
1. Prepare the pasta:
- In a bowl, mix the two flours and arrange them in a fountain shape.
- Break the egg in the center, add warm water, olive oil, and a pinch of salt.
- Knead until you obtain a smooth and firm dough.
- Cover with plastic wrap and let it rest for 30 minutes.
2. Prepare the filling:
- In a bowl, mix the ricotta with the cubed bresaola, the grana cheese, and a pinch of salt.
- Mix well until you have a homogeneous filling.
3. Form the ravioli:
- Roll out the pasta with a rolling pin or a pasta machine to a thickness of about 2 mm.
- Using a glass or a cup (about 8 cm in diameter), cut out discs of dough.
- Place a teaspoon of filling in the center, then fold the discs into half-moons and seal the edges well.
4. Cooking and seasoning:
- Cook the ravioli in plenty of boiling salted water for about 7 minutes.
- Meanwhile, in a small saucepan, melt the butter with some sage leaves and a grind of pepper.
- Drain the ravioli and season them with the flavored butter and a generous sprinkle of grated grana cheese.
🍷 Recommended wine:
Pair this dish with a glass of Sassella – Valtellina Superiore DOCG to enhance the authentic flavors of Valtellina.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
📖 Source: Consorzio di tutela Bresaola della Valtellina
