This post is also available in:
Français (French)
Nothing beats the good taste of fresh pasta, even more when it is stuffed with the creaminess of fresh cheese and the aromatic power of basil.
As we like good company, this recipe offers you a cream of lamb’s lettuce on which the ravioli will set. This cream will bring the nutty flavour of the lamb’s lettuce and even more sweetness to the dish.
AuthorFatouCategoryMain dishesDifficultyIntermediate
In a bowl, combine fresh cheese with chopped basil, salt and pepper.
Place a teaspoon of stuffing on the raviole square and close with another square, chasing the air well beforehand.
Cook the ravioli in simmering (not boiling) water for 2-3 minutes.
Drain it with a skimmer.
Wash, wring out the lamb's lettuce and chop the onion.
Heat a tablespoon of olive oil in a saucepan.
Add the chopped onion and cook until translucent.
Add the lamb's lettuce and cook for a few seconds until they soften. Salt, pepper to your liking.
Add the liquid cream and simmer over low heat for 5 minutes.
Mix the cream in a blender.
Put together everything by placing lamb's lettuce cream and then the ravioli.
You can add grated Parmesan or any other cheese you like.
Ingredients
Directions
In a bowl, combine fresh cheese with chopped basil, salt and pepper.
Place a teaspoon of stuffing on the raviole square and close with another square, chasing the air well beforehand.
Cook the ravioli in simmering (not boiling) water for 2-3 minutes.
Drain it with a skimmer.
Wash, wring out the lamb's lettuce and chop the onion.
Heat a tablespoon of olive oil in a saucepan.
Add the chopped onion and cook until translucent.
Add the lamb's lettuce and cook for a few seconds until they soften. Salt, pepper to your liking.
Add the liquid cream and simmer over low heat for 5 minutes.
Mix the cream in a blender.
Put together everything by placing lamb's lettuce cream and then the ravioli.
You can add grated Parmesan or any other cheese you like.