🥟 Buckwheat Ravioli with Bresaola, Ricotta, and Leeks – Valtellinese Recipe with a Citrusy Twist
An elegant and original first course that combines ingredients from valtellinese tradition with a citrusy and delicate touch 🍋. The fresh buckwheat pasta, typical of Valtellina, envelops a creamy filling of finely chopped bresaola, cow's ricotta, and lemon zest, creating a perfect balance between savoriness and freshness. The sautéed leeks complete the dish, adding a sweet note and a slight crunch. A perfect idea for a special dinner, rich in flavor and connected to mountain tastes 🏔️
📝 Ingredients (for 4 people)
For the pasta:
- 300 g of fine buckwheat flour
- 100 g of 00 flour
- 4 eggs
- 1 scant tablespoon of salt
- Iced water to taste
For the filling:
- 100 g of finely chopped bresaola
- 150 g of cow's ricotta
- 1 egg yolk
- 1 tablespoon of grated lemon zest
- Freshly ground black pepper to taste
For the seasoning:
- 2 leeks
- Extra virgin olive oil to taste
- Salt to taste
👨🍳 Step-by-step preparation
1. Prepare the pasta:
- In a bowl, mix the two flours with the salt.
- Add the lightly beaten eggs and knead.
- If necessary, add a little iced water to achieve an elastic consistency.
- Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
2. Prepare the filling:
- In a bowl, combine the chopped bresaola, ricotta, yolk, lemon zest, and pepper.
- Mix until homogeneous.
3. Roll out the dough and shape the ravioli:
- Roll the pasta with a rolling pin or pasta machine, not too thin.
- Place small heaps of filling on the dough.
- Cover with a second sheet of dough and seal the edges well.
- Cut out the ravioli with a wheel or a cutter.
4. Prepare the leeks:
- Clean the leeks and cut them in half lengthwise.
- Cut into thin strips, blanch in salted water for 1 minute.
- Drain and sauté in a pan with extra virgin olive oil for 2 minutes.
5. Cook and serve:
- Cook the ravioli in the same cooking water as the leeks for 4-5 minutes.
- Drain them and sauté in a pan with the leeks, creating a slight crust on the bottom.
- Serve hot, with a drizzle of raw oil if desired.
📸 The image of the dishes is purely indicative and may not exactly correspond to the recipe
