Recipes / First course

Ricotta, cinnamon and pecorino ravioli

Name: Ricotta, cinnamon and pecorino ravioli
Total time: 60 min
Ingredients: 160 g flour; 40 g remilled durum wheat flour; 2 eggs; Ingredients for the filling; 50 g grated seasoned pecorino cheese; 300 g well-dried sheep's milk ricotta cheese; salt to taste; CANNAMELA ground black pepper; 2 level teaspoons CANNAMELA ground cinnamon; semolina for flouring; Ingredients for seasoning; CANNAMELA ground cinnamon; 50 g butter; 1 lemon

Difficulty Medium

60 MIN

Boiled/Parboiled

4 Portions

Ingredients

160 g flour
40 g remilled durum wheat flour
2 eggs
Ingredients for the filling
50 g grated seasoned pecorino cheese
300 g well-dried sheep's milk ricotta cheese
salt to taste
CANNAMELA ground black pepper
2 level teaspoons CANNAMELA ground cinnamon
semolina for flouring
Ingredients for seasoning
CANNAMELA ground cinnamon
50 g butter
1 lemon

Ingredients

160 g flour
40 g remilled durum wheat flour
2 eggs
Ingredients for the filling
50 g grated seasoned pecorino cheese
300 g well-dried sheep's milk ricotta cheese
salt to taste
CANNAMELA ground black pepper
2 level teaspoons CANNAMELA ground cinnamon
semolina for flouring
Ingredients for seasoning
CANNAMELA ground cinnamon
50 g butter
1 lemon

Buy cannamela products online

Discover the line

Partners

Preparation

Dough: mix the flours with the salt and eggs. Knead until the dough is even (add a little water if necessary), cover with cling film and place in the fridge to rest for 30 mins.

Filling: mix the ricotta cheese with the grated pecorino cheese, flavour with CANNAMELA ground cinnamon. Season to taste with salt and pepper.

Roll out the pastry thinly and, with a knife, cut into strips about 12 cm wide, then add a teaspoon of filling.

Fold the dough over, sealing it carefully after wetting the edges. With a 4.5X4.5 cm festooned pastry cutter, cut out the ravioli, then lay them on a cutting board dusted with a little semolina.

Boil the ravioli in plenty of salted water, drain when al dente and pan-fry in butter with the lemon peel. Sprinkle with CANNAMELA ground cinnamon to taste and serve.