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For the dough
Knead all the ingredients, spread on 40x60 plexiglass and put in a fridge for at least 5 hours. Roll out the dough, or with a cutting machine, to 1,2 mm thick, cut with a 12 cm round dough cutter and close as a half-moon. Filling
Cut the vegetables in small sticks and cook them slowly in a
saucepan with a base on melted butter. When they are cooked,
combine the liquid cream and cook again for 10 more minutes; let
them cool and incorporate the mixture with the ricotta cheese
and the egg. With a sac-à-poche fill the discs with cocoa paste.
Cook in plenty salted water and stir-fry in a pan with melted
butter, place them in the plate and put some flakes of Fossa
cheese over them. |
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Cocoa black ravioli with vegetables and Fossa cheese
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