Potato ravioli with chives and ricotta cream (served separately) | Romagnoli F.lli Spa
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Cooking tools:
- Ravioli wheel
- Potato masher
- Rolling pin
- Pastry board
- Kitchen scale
- Grater
- Cutting board
- Chef's knife
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Slotted spoon
- Plastic wrap
- Serving bowl
- Plate
Ingredients
- 300 g of ultra-fine “00” flour
- 3 eggs
- 1 pinch of salt
- 500 g of yellow potatoes
- 50 g of grated parmesan
- 1 egg yolk
- Salt
- pepper
- Nutmeg to taste
- 200 g of fresh ricotta
- 50 ml of milk
- 1 bunch of chives
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