Servings:
4
Prep time:
50
Cooking time:
25
INGREDIENTS
- - 100g flour
- -100g wheat semolina
- -300g kale
- -130g cooked chickpeas
- -200g ricotta cheese
- -1 egg
- -1 egg yolk
- -50g toasted hazelnuts
- -2 garlic cloves
- -2 thyme sprigs
- -1 teaspoon minced parsley
- -1 teaspoon grated lemon peel
- - ½ teaspoon grated orange peel
- -100ml milk
- -extra virgin olive oil
- -salt
- -pepper
INSTRUCTIONS
- Knead the flour, the semolina a pinch of salt, eggs and water as needed to make a consistent dough. Let it sit for about 30 minutes.
- Remove the harder central leaves of the kale and boil it in a little bit of water for at least 10 minutes. Squeeze the leaves and chop them roughly.
- Finely mince the garlic and the thyme leaves and sauté them in a pan wi 2 tablespoons of oil, add the chickpeas and season for 5 minutes. Now, add the kale, salt to taste and keep cooking for 5 more minutes. Blend it all in a food processer to obtain a thick filling and flavor it with the lemon peel.
- In a food processer, blend the hazelnuts to make a powder, then add the ricotta cheese, a pinch of salt and pepper, the orange peel and some milk, to obtain a liquid sauce.
- Level the pasta to make thin layers and make 7-8 cm wide squares. Place the kale and chickpeas filling in the middle and close the square to form a triangle, then seal the edges to make the ravioli.
- Boil the ravioli in salted water for 4-5 minutes and drain it directly in the plates, covered with the warm hazelnuts sauce; complete with a drizzle of oil, a sprinkle of ground pepper and some parsley.
