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Diagnosis and treatment of celiac disease

Diet for celiac disease

Pink ravioli with ricotta, lime and mint



Prep time  20 Min (+ rest)
Cook time  5 Min
Difficulty  Moderate

Ingredients (serves 6):

Pasta Dough
260g / 9,17 Oz Farabella Home-Made Pasta Mix
2 whole eggs and 2 whites
60 g / 2,12 Oz Beetroot

Filling
500g / 17,6 Oz Ricotta cheese
100g / 3,53 Oz Parmigiano Reggiano Cheese
1 Grated lime peel
20/25 Mint leaves
Salt to taste
Black Pepper to taste
Extra Virgin Olive Oil

Dressing
125g / 4,41 Oz Salted butter
Fresh squeezed lime juice

Instructions


  1. . Pre-cook the beetroot then stir and combine with the 2 whites.
  2. Make a well with the Farabella Home-Made Pasta Mix flour in your tabletop, add the eggs and stir to combine.
  3. Knead the flour and eggs together to form the dough, until smooth for 10 minutes or until smooth.
  4. Cover the dough with a wet tea towel or wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
  5. Prepare the filling mixing ricotta cheese, grated peeled lime, Parmigiano cheese and mashed mint leaves. Season with salt and black pepper.
  6. With a floured rolling pin, roll the dough out on a floured surface to form a layer of 1,2/1,3 mm (3/64 inches) height.
  7. Use a pasta or pastry ring to cut the dough into rounds with a 8/10 cm diameter.
    Place 2 spoonful of filling in the center of the rounds and fold the dough in half over the filling, making a half-moon shape.
    Apply water or egg whites on the dough edges and use a fork or a pastry wheel to seal the edges.
  8. In a large sauté pan, melt the salted butter with 2 branches of mint and the lime juice.
  9. Cook the ravioli in salted water adding one teaspoon of extra-virgin olive oil. As soon as they begin to float, drain, add into the pan with the salted butter and sauté until golden, removing the branches of mint beforehand.
  10. Dress with grated peel lime, black pepper and some mint leaves.




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