Gluten-free ravioli with ricotta and spinach with chopped beef with vegetables and taggiasca olives

Gluten-free ravioli with ricotta and spinach with chopped beef with vegetables and taggiasca olives
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Time: 60 minuti più riposo
Difficulty: Facile

Ingredients for 4 people:
300 g special for fresh pasta Molino Dallagiovanna gluten free
2 whole eggs
4 egg yolks
40 g water
10 g extra virgin olive oil
8 g ​​salt up
For the filling
200 g already cooked spinach
100 g of cow's milk ricotta cheese and 1 whole egg
40 g parmesan cheese
30 g gluten-free breadcrumbs
Sale up to
Extra virgin olive oil
ground black pepper
nutmeg powdered
for the sauce
1 carrot
2 potatoes
2 shallots
400 g of beef
¼ of glass of red wine
1 bunch of marjoram with 60 g black olives taggiasche pitted
4 tufts of fresh basil
5 g of chilli fillets

Procedure
Place the gluten-free mixture in a bowl in a bowl, shell the eggs in the center and knead with the hands; add the oil, salt and water, continuing to incorporate the gluten-free flour, and work until you obtain a homogeneous ball of dough. Wrap with plastic wrap and leave to rest for 30 minutes in the refrigerator.
In the meantime prepare the filling, put a pan on the stove with a tablespoon of oil and heat for a few minutes, add the already burnt spinach and sauté for a few minutes taking care to mix everything with a ladle, season with salt and pepper.
At the end of the spinach cooking drain everything well and let it cool, then pour it into a cutter and blend with the Parmesan, egg, ricotta; the mixture should be smooth and creamy, to dry it add the breadcrumbs and continue to mix with a ladle.
Take the dough and roll it out with the special machine, until it is 1-2 mm thick; using a festooned wheel, cut out rectangles 4/5 cm per side cm per side and place in the middle of each part of a filling, wet the sides of the pastry with water.
Fold the dough on itself, creating squares, with the special festooned wheel.Lightly press the dough around the filling and put everything to rest on a tray dusted with very fine rice flour for about 1 hour.
Peel the carrots and potatoes and wash well under water, cut the whole concasse and put in a bowl.
Peel the shallot and chop it finely, put in the pan with two tablespoons of extra virgin olive oil and let it cook on a gentle flame, in the meantime cut the beef into small cubes and pour it in a saucepan to brown with the shallots.
After a few minutes browning the meat, blending it with the wine and cover the pot with a lid, add the marjoram, the vegetables and the olives after a few minutes and let it cook adding some broth for about 20 minutes on a gentle flame, br>Put a pot on the stove with somewater and bring to a boil, when it has reached the boiled salt, pour the ravioli and cook for about 5 minutes, stirring occasionally with a spoon.
Drain the ravioli in the pot with the beef sauce and stir all in a sweet flame adding a little oil to raw, spilled in some dishes and served with chilli fillets.

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