Fermented foods, a panacea for health
5 February 2021
Ingredients for 4 Persons
300 g boiled potatoes
50 g ricotta cheese
100 g chopped Zuccato sauerkraut
Fresh egg pasta
Nutmeg
Salt
For the Sauce
Basil
Parsley
Parmesan cheese
Walnuts
1 clove of garlic
Salt
Extra virgin olive oil
Procedure
Mix the potatoes with the cottage cheese, chopped Zuccato sauerkraut, salt and nutmeg.
Roll out the egg dough into thin sheets and with the dough, form dumplings in the center 2 cm apart. Brush the dough with a beaten egg and cover with another sheet of dough. Press well to let the air out and cut the ravioli with a pastry wheel.
Put the basil, garlic, parsley, Parmesan, shelled walnuts, oil and salt in the cutter and blend everything finely.
Cook the ravioli and dress them with the sauce, sprinkling everything well with some flaked pecorino.
