Mascarpa Ravioli
Ravioli filled with mascarpa and spinach, dressed with butter and sage: a delicate recipe from the Anzasca Valley.
Ingredients
For 4 personeFor the pasta
For the filling
For dressing
Before you start
Method
Prepare the pasta dough
Knead the flour and eggs until smooth; wrap in cling film and leave to rest for 30 minutes.
Prepare the filling
Combine the mascarpa with the chopped spinach, Parmesan, egg and nutmeg.
Assemble the ravioli
Roll out the pasta dough, place small mounds of filling on it, cover with a second sheet and seal well.
Cut
Cut the ravioli using a fluted pastry wheel or a mould.
Cook
Cook in salted water for 3-4 minutes, until they float to the surface.
Dress and serve
Dress with melted sage butter and grated cheese; serve immediately.
Good to know
Tips
If mascarpa is unavailable, replace it with fresh ricotta, well drained of its whey.
Variations
They can be enriched with wild herbs instead of spinach.
Storage
They can be kept uncooked in the refrigerator for one day, dusted with flour, or frozen.
Nutritional values
Approximate values per porzioneBehind this recipe
Mascarpa is a fresh dairy product typical of the Anzasca Valley, a by-product of cheese making: here it becomes the heart of a delicate filling.
