🇮🇹🇬🇧
🇮🇹 ITALIANO:
Ecco a voi i nostri RAVIOLI TONDI ripieni di pesto di pistacchio, salsiccia e philadelphia 😍
![](https://static.wixstatic.com/media/7d1da0_9f90220dd45a4af68f0f15d9d885f340~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_9f90220dd45a4af68f0f15d9d885f340~mv2.png)
Ingredienti pasta fresca:
Farina di semola integrale 150g
Farina di pistacchi 50g
Uova 2
Ingredienti ripieno:
Philadelphia 80g
Salsiccia 200g
Pesto di pistacchio all’80% 80g
Ingredienti condimento:
Philadelphia 50g
Acqua di cottura q.b
Pesto di pistacchi 80% 80g
Divertiti anche tu a realizzare la pasta fresca, sarà una vera soddisfazione 😍
![](https://static.wixstatic.com/media/7d1da0_dec1b08d99e5402788f85d3c0fec477f~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_dec1b08d99e5402788f85d3c0fec477f~mv2.png)
Preparazione:
Unisci farina di semola integrale rimacinata (noi abbiamo utilizzato la Molisana) e farina di pistacchi (di Bacco) aggiungi le uova e amalgama fino ad ottenere una palla omogenea.
A riposo per 30 minuti con pellicola.
Stendi la pasta molto sottile e aggiungi il ripieno che avrai realizzato con salsiccia precedentemente cotta in padella, philadelphia e pesto di pistacchi. Sistema con sale e pepe.
![](https://static.wixstatic.com/media/7d1da0_a9f0299c8cb544c6896d4aaa586af046~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_a9f0299c8cb544c6896d4aaa586af046~mv2.png)
![](https://static.wixstatic.com/media/7d1da0_8086a33ee785418da4db6e23947ede20~mv2.jpg/v1/fill/w_153,h_270,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_8086a33ee785418da4db6e23947ede20~mv2.jpg)
Con l’aiuto di 2 coppa pasta crea il raviolo.
Usa il coppa pasta più piccolo per eliminare l’aria e quello più grande per copparla.
![](https://static.wixstatic.com/media/7d1da0_522c3205cf92412f99ea24c7d09fb92a~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_522c3205cf92412f99ea24c7d09fb92a~mv2.png)
![](https://static.wixstatic.com/media/7d1da0_48a4d348f9d5451aba9b966fd9e93069~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_48a4d348f9d5451aba9b966fd9e93069~mv2.png)
In acqua al bollore per 6 minuti.
Nel frattempo nel salta pasta aggiungi la philadelphia, acqua di cottura e pesto di pistacchio. Crearai una super cremina per condire i tuoi ravioli.
![](https://static.wixstatic.com/media/7d1da0_59a20ca54a6543bb9347bd236eec12cd~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_59a20ca54a6543bb9347bd236eec12cd~mv2.png)
⭐️ Il nostro CONSIGLIO: cuoci il condimento per pochi minuti.
Seguici per altre ricette @fattinginlove
🇬🇧 INGLESE:
Here are our ROUND RAVIOLI filled with pistachio pesto, sausage and philadelphia 😍
![](https://static.wixstatic.com/media/7d1da0_8f2a6a7cde7849a3bc4b083d36646de0~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_8f2a6a7cde7849a3bc4b083d36646de0~mv2.png)
Fresh pasta ingredients:
Whole wheat semolina flour 150g
Pistachio flour 50g
Eggs 2
Stuffed ingredients:
Philadelphia 80g
Sausage 200g
80% pistachio pesto 80g
Seasoning ingredients:
Philadelphia 50g
Cooking water to taste
Pistachio pesto 80% 80g
Have fun making fresh pasta too, it will be a real satisfaction 😍
![](https://static.wixstatic.com/media/7d1da0_362d6cdc503e44f199d2cec6bb776990~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_362d6cdc503e44f199d2cec6bb776990~mv2.png)
Preparation:
Combine re-milled wholemeal semolina flour (we used Molisana) and pistachio flour (from Bacchus), add the eggs and mix until a homogeneous ball is obtained.
Rest for 30 minutes with film.
Roll out the dough very thin and add the filling that you have made with sausage previously cooked in a pan, philadelphia and pistachio pesto. System with salt and pepper.
![](https://static.wixstatic.com/media/7d1da0_2b7133e9016f4be4af3a53b86734f775~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_2b7133e9016f4be4af3a53b86734f775~mv2.png)
![](https://static.wixstatic.com/media/7d1da0_03b03cfab3364968bf426700ac269e37~mv2.jpg/v1/fill/w_153,h_270,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_03b03cfab3364968bf426700ac269e37~mv2.jpg)
With the help of 2 pasta cups, create the ravioli.
Use the smaller pasta bowl to eliminate air and the larger one to cut it.
![](https://static.wixstatic.com/media/7d1da0_edbe4ae06900492c8ab8c1fddd876f17~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_edbe4ae06900492c8ab8c1fddd876f17~mv2.png)
Boil in water for 6 minutes.
In the meantime, add the philadelphia, cooking water and pistachio pesto in the pasta sauce. You will create a super cream to season your ravioli.
![](https://static.wixstatic.com/media/7d1da0_5c54531085104409a10de5de90599f3e~mv2.png/v1/fill/w_49,h_65,al_c,q_85,usm_0.66_1.00_0.01,blur_2,enc_auto/7d1da0_5c54531085104409a10de5de90599f3e~mv2.png)
⭐️ Our TIP: cook the sauce for a few minutes.
Follow us for more recipes @fattinginlove