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Ravioli with mortadella

Delicious ravioli with mortadella, pecorino and spinach.

Preparation time 90 minutes


    THE FILLING for 200 pcs of ravioli

    • 300 g young spinach of leaves of chard
    • 100 g ricotta
    • 200 g Pecorino (Italian sheep cheese)
    • 200 g Mortadella (Italian charcuterie)
    • 1⁄2 clove garlic
    • pepper


    • 2 dl olive oil
    • 5 cl white wine vinegar (to taste)
    • 1 dash garlic oil (or a little garlic pulp)
    • 1 large shallot
    • 40 g sun dried tomatoes
    • 3 artichoke hearts (imposed)
    • chives (a handful of blades)
    • dragon (a few sprigs)
    • parsley (a few sprigs)


Prepare ravioli according to the recipe in the link.


Clean the spinach and cut the leaves off if big. Peel the garlic and cut half the garlic into fine pieces.

Pour a little olive oil in a pan, heat it over medium heat and cook the chard pieces cooked in a few minutes. Add the chopped garlic far between. Spoon the stewed chard in a colander and squeeze out as much moisture as possible. (The ravioli filling should not contain too much moisture.)

Cut the mortadella into chunks. Take the pecorino in and also cut this spicy feta cheese into cubes. Take the chopper (or blender) and add the pieces of pecorino and mortadella. Grind the meat and cheese fine. Now add the drained chard in the chopper and spoon the ricotta with. Let the machine run for a minute until you get a smooth mixture. Taste, add pepper mill and possibly a little salt. Put the filling equally cool.


There are three ways to process into thin pasta dough patches you: with an electric pasta maker, ravioliera or with rolling pin.

I made them with my ravioliera:
Roll out the dough with the rolling pin into identical thin rags. (A few millimeters thick, almost translucent). Dust your raviolera with flour and place a piece of pasta dough. Flood and the holes in the dough with the filling and top with second piece of dough. Deravioli role in raviolera now with a rolling pin, so that they will distribute. Turn the raviolera and let the ravioli fall from the raviolera. Divide them and do so on until all are ready ravioli.


Take a saucepan or a small pot. Pour the olive oil, a dash of white wine vinegar and a dash of garlic oil. (Or a little crushed garlic.) Pour a little water to the mixture, to make everything. Softer Heat the vinaigrette over low heat.
Peel the shallots, cut lengthwise into two and chop them as finely as possible. Put the pieces in the hot oil and let them yarn (not baking). Chop the drained artichoke hearts and sun-dried tomato pieces into fine pieces and put them in the warm vinaigrette. Season the vinaigrette with some ground pepper and a pinch of salt.


Apply a generous amount of water to the boil. Add a pinch of salt. (Let the water gently bubbling.) Place the ravioli in the boiling water. (Boil at once. Avoid any undue amount of ravioli that they accumulate in the pot and stick.) Once the ravioli rise to the surface they are cooked. (The cooking time is about 2 minutes.) Wash the parsley, tarragon and chives. Chop the herbs and mix them just before serving by the warm vinaigrette. (This avoids the spices discolor.)

Serve everyone a portion ravioli and top with a spoonful of the warm vinaigrette with herbs.

Make as many ravioli as needed. Feel free to use all the ingredients. Stop the ravioli that you do not want to prepare in a sealed container and freeze immediately. Dusted the ravioli you want to freeze with a thin layer of flour. Stack them in layers in a storage box. Place between each layer ravioli a sheet of parchment paper.

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