You will need
- 140 g flour 00
- 125 gr of quinoa flour
- 100 gr of sugar end
- 1 egg
- 150 gr of cow’s ricotta cheese
- grated peel of half orange
- ½ teaspoon cream of tartar
- ½ teaspoon of baking soda
For the filling
- 250 grams of chestnuts cream Prunotto Mariangela farm
- 40 grams of dark chocolate
- 2 teaspoons of rum
How to proceed
Sift the flour on a pastry board and make a hole in the centre.
Combine in the center the egg, the sugar and the grated peel of the orange peel and beat with a fork. Combine in the well sifted ricotta cheese and knead with hands until mixture is smooth.
Shape into a ball, wrap with plastic film and let rest in refrigerator for 30 minutes.
Meanwhile prepare the filling by combining chestnuts purée, coarsely chopped dark chocolate, cinnamon and rum.
Take up the dough with a rolling pin and roll it out to 5 mm thick.
With a coppapasta make circles of 8 cm and place in the centre a little’filling. Fold the dough giving the half-moon shape and seal edges with the tines of a fork.
Place the ravioli on a baking sheet covered with baking paper.
Bake in preheated oven at 180° for 20 minutes.
Remove from oven, let cool on a wire rack.
(Thanks to l’appetitovienleggendo)