For the egg pasta dough:
1 kg of semolina
500g of 00 flour
10 egg yolks
1 tablespoon of Garda Extra Virgin Olive Oil
For the filling:
500g of dandelion leaves
200 g of fresh ricotta cheese
100g of Trentingrana cheese
Nutmeg to taste
1 tablespoon of starch
Prepare the egg pasta dough, forming a fountain with the semolina and flour; addthe eggs, egg yolks and oil in the center, knead gently until you obtain a smooth and homogeneous dough and let it rest in the fridge for half a day.
In the meantime, blanch the cleaned dandelion, drain it and sauté it in oil with shallot. Once cold, chop it finely.
Place the chopped dandelion in a bowl, add the ricotta andTrentingrana cheeses, a pinch of grated nutmeg, 1 tablespoon of starch, and salt and pepper to taste. Mix well until forming a homogeneous mix.
Remove the pasta dough from the refrigerator and roll it out with the appropriate tool, folding it several times until you obtain a thin pastasheet.
Spread and trim it with a knife to obtain strips about 12 cm high,
Fill a piping bag with the dandelion filling and place mounds of it on the pasta strips, at a distance of 4-5 cm from each other.
Seal the dough by pressing the edges with your fingers and trying to get all air out. Finish by trimming with a toothed wheel to obtain ravioli.
Cook for 5 minutes in boiling salted water and serve the ravioli with grated Trentingranaand melted butter, and with bacon or crunchy speck on top.
This recipe was designed and prepared by the Passe Valles Lodge