recipes
Ricotta and avocado ravioli with a tomato and pine nut salsa
Serves: 2
Ingredients
For the dough
- 300g semolina (Lamb Brand)
- 200g 00 flour (Lamb Brand)
- 1 egg whole
- 6 egg yolks
- 1 tsp salt
- 2 tbsp olive oil (Borges)
For the filling
- 1/2 ripe avocado
- 200g ricotta (Benna)
- 1 tbsp chopped basil
- 2 tomatoes
- 1 red onion
- 2 cloves garlic
- 1/2 red chilli
- 1 tsp chopped dill
Method
For the pasta dough, mix all the ingredients together than add approximately 3 tbsp of warm water to bind the dough. Keep covered with cling film all the time in the fridge while not using. Dice the avocado, mash it well with the ricotta and season well, use a piping bag or a spoon to fill the ravioli. Meanwhile prepare the salsa, Dice the onion, chop the garlic, chilli and sauté without browning in a little olive oil. Remove the seeds from the tomato and dice the wedges, chop the dill and add to the cooked onion mixture, toss than remove from heat.
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