CREATIVE

BRIGANTE RAVIOLI WITH SALAD AND PUMPKIN SEEDS

MEDIUM | 45 minutes

Ingredients

4 people
  • 00 flour 100 g
  • White wine to taste
  • Salt to taste
  • Lard 30 g
  • Brigante 200 g
  • Mixed salad 200 g
  • Pumpkin 60 g
  • Pumpkin seeds 20 g
  • Balsamic vinegar to taste

Method

The ravioli

1

Work the flour with lard, a pinch of salt, two tablespoons of water and white wine.

2

Let the dough rest for 20 minutes and then roll it out with a rolling pin reducing it to a thin sheet.

3

Use half of the sheet by arranging the Brigante cut into cubes of about 15 mm, cover and seal with the remaining half of the sheet and shape the ravioli.

4

Brown the ravioli with a tablespoon of olive oil in a non-stick pan until they are crispy.

The sauce

1

Cut the pumpkin into cubes and brown with a tablespoon of oil and with balsamic vinegar for 10 minutes over high heat, so that it toasts a little.

2

As soon as the pumpkin has cooled, emulsify it with two tablespoons of extra virgin olive oil and a teaspoon of pumpkin oil, one of balsamic vinegar and salt.

3

Put the salad on the plate and dress it with pumpkin emulsion and toasted pumpkin seeds, then lay the ravioli down above.

4

Before serving, sprinkle the ravioli with grated goat cheese.

RECIPE BY: Luisa Bayre and her staff

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