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Italy on a plate

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Ingredients Method

Ingredients
  

  • 600 g flour - plus more for kneading and dusting
  • 4 eggs
  • 150 g butternut squash
  • 70 g spinach
  • 250 g ricotta cheese
  • 25 g rocket salad
  • 50 g Parma ham
  • 30 g grated parmesan cheese
  • 125 g fresh goats’ cheese
  • 30 g sun-dried tomatoes
  • 20 g pitted black olives
  • 10 g pecorino cheese
  • 100 g mascarpone
  • 40 g gorgonzola
  • 10 g walnuts
  • Salt and pepper
  • 50 g butter

Method
 

  1. Bake the butternut squash and blanched the spinach.
  2. Take most of the moisture out and blend separately with one egg and salt.
  3. Make the three colours pasta.
  4. Prepare the three fillings.
  5. Make two sheets of pasta and boil them in boiling and salted water until al dente. Fill them with the Parma ham filling and roll them.
  6. Brush them with melted butter and sprinkle with parmesan. Pass them under the grill until slightly brown.
  7. Roll the white and green pasta quite thin and cut with the tagliatelle cutter. On a board put the tagliatelle back together alternating the colours. Roll it with a rolling pin to obtain a striped pasta sheet. Fill with the sun-dried tomatoes and put another layer of striped pasta on top. Seal well and cut with a cutter. Cook the ravioli in boiling water and serve with butter and grated pecorino cheese.
  8. Roll the butternut squash pasta and fill it with the gorgonzola filling.
  9. Seal well and shape it. Cook the pasta in boiling water and serve with butter and parmesan.