Ravioli stuffed with herbs with taleggio cheese sauce and sweet spicy fig sauce
For the filling, wash the herbs of the field and then cut and boil them in salted water, cool them …
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Cooking tools:
- Pasta machine
- Kitchen scale
- Stove
- Pot
- Colander
- Mixing bowl
- Skillet
- Saucepan
- Whisk
- Pastry brush
- Chef's knife
- Cutting board
- Plate
- Spoon
Ingredients
- 150g flour
- 50g durum wheat
- 2-3 eggs
- Salt
- 1 beaten egg for brushing
- 200g wild herbs
- 100g fresh ricotta
- 1 shallot
- 30g extra virgin olive oil
- 5g grana padano cheese
- 200g milk
- 100g taleggio
- 20g shelled walnuts
- 40g sweet spicy fig sauce
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