{"id":9921,"date":"2023-03-30T13:49:22","date_gmt":"2023-03-30T13:49:22","guid":{"rendered":"https:\/\/test.associazionekora.it\/recipes\/ravioli-filled-with-ricotta-and-chard\/"},"modified":"2023-03-30T13:49:22","modified_gmt":"2023-03-30T13:49:22","slug":"ravioli-filled-with-ricotta-and-chard","status":"publish","type":"kora_recipe","link":"https:\/\/associazionekora.it\/it\/recipes\/ravioli-filled-with-ricotta-and-chard\/","title":{"rendered":"Ravioli ripieni di ricotta e bietola"},"content":{"rendered":"<h3>INGREDIENTI<\/h3>\n<p><strong>Ingredienti dell&#039;impasto:<\/strong><\/p>\n<ul>\n<li>5 uova;<\/li>\n<li>500 g di farina tipo &#039;00&#039;*;<\/li>\n<li>500 g di farina &#039;semola&#039;*;<\/li>\n<\/ul>\n<p><i>(Suggerimento*: in alternativa si pu\u00f2 usare farina 00)<\/i><\/p>\n<p><strong>Ingredienti del ripieno:<\/strong><\/p>\n<ul>\n<li>500 ricotta fresca;<\/li>\n<li>2 cipolle;<\/li>\n<li>6 spicchi d&#039;aglio;<\/li>\n<li>1 kg (circa) di foglie fresche di bietola*;<\/li>\n<li>100 ml di vino bianco;<\/li>\n<li>Olio d&#039;oliva;<\/li>\n<li>Sale;<\/li>\n<li>Pepe;<\/li>\n<li>Noce moscata.<\/li>\n<\/ul>\n<p><i>(In alternativa alle bietole, si possono usare anche gli spinaci)<\/i><\/p>\n<h3>GRADINI<\/h3>\n<ul>\n<li>Tagliate le cipolle a cubetti, tritate l&#039;aglio finemente e tagliate le bietole a striscioline sottili.<\/li>\n<li>Rosolate la cipolla nell&#039;olio d&#039;oliva finch\u00e9 i bordi non diventano trasparenti. Aggiungete l&#039;aglio e cuocete insieme per 1 minuto.<\/li>\n<li>Aggiungere il vino bianco e cuocere fino a quando non sar\u00e0 evaporato.<\/li>\n<li>Aggiungete le bietole e cuocete finch\u00e9 non si saranno ammorbidite. Condite a piacere.<\/li>\n<li>Lascia raffreddare e mescola con la ricotta.<\/li>\n<\/ul>\n<p><i>(Suggerimento: frullate un terzo del composto con un frullatore per ottenere un composto pi\u00f9 omogeneo.)<\/i><\/p>\n<p><b>Ripieno dei ravioli<\/b><\/p>\n<ul>\n<li>Prendi una sfoglia di pasta fresca e mettila davanti a te.<\/li>\n<li>Distribuite il ripieno a cucchiaini sulla parte inferiore della sfoglia di pasta, uno alla volta (lasciando circa 2 cm di distanza tra le porzioni e a 1 cm dal bordo inferiore della sfoglia).<\/li>\n<li>Ripiegate la parte superiore del foglio sopra il ripieno.<\/li>\n<li>Premi bene la sfoglia tra il ripieno con il dito, poi chiudi la parte inferiore allo stesso modo.<\/li>\n<li>Con una rotella taglia-ravioli, praticate un taglio sottile nella parte inferiore del foglio, quindi separate i ravioli con la stessa rotella.<\/li>\n<li>Fate bollire dell&#039;acqua in una pentola capiente e salatela abbondantemente.<\/li>\n<li>Cuocete i ravioli in acqua bollente per 3-5 minuti, finch\u00e9 non iniziano a galleggiare (cuocete solo piccole quantit\u00e0 di ravioli alla volta e ripetete l&#039;operazione a seconda della capacit\u00e0 della pentola).<\/li>\n<\/ul>\n<p>Servite i ravioli con parmigiano grattugiato e un filo d&#039;olio d&#039;oliva di buona qualit\u00e0.<\/p>\n<h3>Buon appetito!<\/h3>","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Dough ingredients: 5 eggs; 500g flour \u201900 type\u2019*; 500g flour \u2019semola\u2019*; (Tip*: all-purpose flour can be used instead) Filling ingredients: 500 fresh ricotta cheese; 2 onions; 6 cloves garlic; 1kg (approx) fresh chard* leaves; 100ml white wine; Olive oil; Salt; Pepper; Nutmeg. *(instead of chard, spinach can also be used) STEPS Chop the onions [&hellip;]<\/p>\n","protected":false},"featured_media":9922,"template":"","class_list":["post-9921","kora_recipe","type-kora_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ravioli filled with ricotta and chard - Associazione Kora<\/title>\n<meta name=\"description\" content=\"Ravioli filled with ricotta and chard: a recipe from the Kora Cookbook, cooked and shared during our international youth projects. 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