Ravioli with ‘nduja and pecorino cheese recipe
The ravioli recipe with 'nduja di Spilinga and fresh pecorino cheese fondue from Calabria, combines the intense and authentic flavors of 'nduja, the traditional spicy sausage, with the creaminess of fresh pecorino, creating an explosion of taste that will delight the palate.
The ingredient to prepare ravioli with ‘nduja and pecorino cheese
To prepare ravioli:
- 300 g of ravioli
- 3 eggs
- A pinch of salt
- 150 g of 'nduja of Spilinga
- 150 g of fresh ricotta
- Black pepper q.b.
To prepare pecorino cheese fondue:
- 200 g fresh pecorino cheese from Calabria
- 150 ml of whole milk
- 30 g of butter
- Nutmeg q.b.
- Salt and pepper q.b.
How to prepare ravioli with ‘nduja and pecorino cheese
In a bowl, start mixing the flour and a pinch of salt. Create a well in the center and add the eggs. Continue to knead until you get a smooth and elastic mixture.
Meanwhile, mix the 'nduja of Spilinga and the fresh ricotta in a bowl and add fresh ground black pepper, to give a touch of spicy flavor.
Roll out the thin dough with a rolling pin, cut into circles and put a teaspoon of filling in the center of each circle of dough. Fold in half to form semicircles and seal the edges by pressing lightly with your fingers.
At this point, start cooking the ravioli in boiling salted water until they float.
Once drained, put aside the pasta and devote yourself to preparing the fresh pecorino fondue.
Grate the fresh pecorino cheese and keep it aside. Put on low heat a pan and In a pan and add the milk, until it comes to a slight boil, and the fresh grated pecorino cheese, stirring constantly until you get a creamy consistency.
Scented with a grated nutmeg and salt and pepper to taste.
Add your ravioli with 'nduja, mix well et voilà, your recipe is ready to be served and enjoyed with a glass of Cirò wine DOC
