"Filling" with ricotta and sorrel

by Davide Oldani

Stuffed

200 g cow's milk ricotta
20 g grated cheese
2 egg whites
1 g fine salt
150 g clean sorrel

Pasta

250 g water
3 egg yolks
40 g corn starch
1 g salt
20 g sugar

"Filling" with ricotta and sorrel

Procedure A

Blend the ricotta with the grated cheese and egg whites. Season with salt, divide the mixture into the molds, filling with the blanched sorrel. Cook in a steam oven at 85°C for 18 minutes. Keep warm.

Procedure B

Mix all the ingredients, roll out the dough thinly on baking paper. Form small strips and bake in the oven at 180 ° for 10 minutes. Remove from the oven and roll into nests.

Finish

Arrange the nests in the center of the plates, then the ricotta and finally the extra virgin olive oil and freshly ground black pepper.

The products used in this recipe

GG040