2016-01-28

Tortelli ripieni con crescione e mascarpone

Difficulty:

Easy

Servings:

0

Preparation time:

00:00

Cooking time:

00:00

Ingredients

Pasta

  • 150 g di farina di frumento
  • 100 g di farina di grano duro
  • 2 cucchiai d'olio d'oliva
  • 2 uova
  • Sale
  • Un po' d'acqua tiepida

Ripieno

  • 200 g di mascarpone
  • 100 g di ricotta
  • 1 ciotola di crescione
  • 50 g di parmigiano grattugiato
  • Sale
  • Pepe
  • Carciofi

Directions

Pasta: Amalgamare le farine, l'olio d'oliva, le uova e il sale con un po' d'acqua tiepida. Impastare bene fino ad ottenere un impasto morbido. Lasciare riposare.

Ripieno: Mischiare il mascarpone, la ricotta, il crescione tagliuzzato, il parmigiano grattugiato, sale e pepe dal macinino.

Stendere un sottile strato di pasta e ricoprire con piccole quantità di ripieno. Coprire il tutto con un secondo strato sottile di pasta. Ritagliare con uno stampo a fiore e cuocere per alcuni minuti in acqua salata. Togliere le foglie esterne dei carciofi, pelare i gambi e tagliare in piccoli spicchi. Rosolare nell'aglio e nella cipolla e bagnare con vino bianco. Aggiungere un po' di brodo vegetale e lasciare bollire. Aggiustare con sale e pepe. Disporre come base i carciofi sul piatto e ricoprire con i ravioli. Cospargere con parmigiano e burro fuso.

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