Dandelion & Ricotta Ravioli (Tortelli) Dandelion & Ricotta Ravioli (Tortelli)
50 Min
10 Min
For 4 people

For the pasta dough
400 g durum wheat flour
3 eggs
200 g spinach

For the filling
150 g dandelion leaves (Zigori)
3 shallots
1 tbsp butter
300 g curd cheese
150 g Parmesan cheese
Salt, pepper, nutmeg

50 g pancetta (Pancetta is Italian cured pork belly – the equivalent of streaky bacon)
50 g Parmesan cheese shaved and grated
Some chives
4 tbsp brown butter
Edible flowers for decoration
Wash the spinach and blanch in hot and salted water. Remove and cool in ice water. Drain well and mix it with the eggs and add to the durum wheat flour. Knead everything into a firm and compact dough for about 10 minutes.
Leave to rest in the fridge for 30 minutes.
Finely chop the shallots and fry them in a pan with a little butter. Add the dandelion leaves and fry. Leave to cool and puree finely with a blender. Add the curd and the Parmesan cheese, season with salt, pepper and nutmeg and mix well.
Roll out the pasta dough thinly and cut out circles. Place the filling in the centre, moisten the edge with water, then cover with a second round pasta sheet and press the edges well. Then cook the ravioli in salted water.
Cut the pancetta into fine strips and fry in a hot pan. Brown the butter, grate and slice the Parmesan cheese.

Arrange the tortelli on the plate, sprinkle with Parmesan cheese, top with the pancetta, drizzle the brown butter over it and sprinkle with some chives. Decorate with edible flowers and serve.

TIP: The tortelli are good to make in advance - freeze them still raw on a tray (so they don't stick together) and add to the boiling salted water when needed. Ricotta can also be used instead of curd cheese.
Recipe by: Janett Platino - Restaurant Bad Egart/Onkel Taa
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