Ravioli Di Nocciola Celestiale (heavenly Hazelnut Ravioli)
Indulge in the heavenly flavors of Mantuan cuisine with this delightful recipe for Ravioli di Nocciola Celestiale. These hazelnut-filled ravioli are a true delicacy that will transport you to the heart of Italy.
Ingredients
- 1 cup finely ground hazelnuts
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1 package of fresh pasta sheets
- 1 egg, beaten (for egg wash)
Instructions
- In a bowl, mix together the ground hazelnuts, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper to form the filling.
- Lay out the fresh pasta sheets and place small dollops of the filling along the length of the sheet, leaving space between each dollop.
- Brush the egg wash around each dollop of filling.
- Carefully fold the pasta sheet over the filling, pressing down to seal the edges and create individual ravioli.
- Using a ravioli cutter or a knife, cut the pasta between the filling to create the individual ravioli.
- Cook the ravioli in a large pot of boiling salted water for 3-4 minutes, or until they float to the surface.
- Remove the ravioli with a slotted spoon and serve with your favorite sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 10 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 15g
Supplies
Pot Bowl Knife Slotted spoon
Tools
Ravioli cutter
Serving suggestions
Serve the Ravioli di Nocciola Celestiale with a drizzle of brown butter and a sprinkle of chopped hazelnuts for a truly indulgent experience.
Tips & tricks
For a time-saving option, you can use store-bought ravioli dough instead of making your own.
Cost
$15