Directions
One of the most delicious Trentino dishes we have ever tasted is buckwheat tortelli.
But what is so special about them? First of all, they are also excellent for celiacs because they are gluten-free. And second, buckwheat flour has a more marked flavor, sweetened by a fabulous filling of ricotta cinnamon and goat cheese.
If you are a cheese lover, this recipe is heaven, especially for the filling if you use a tasty goat cheese such as Robiola di Roccaverano.
There are no great tricks or secrets for this recipe: patience, good ingredients and elbow grease are needed to roll the dough, which must not be too thin, to give a nice consistency to the ravioli.
Ingredients for making the buckwheat ravioli stuffed with ricotta and goat cheese 8 people
For the dough
5 eggs
500 grams of buckwheat flour
5 grams of olive oil
For the stuffing
500 grams of fresh goat cheese
300 grams of cottage cheese
60 grams of Parmigiano Reggiano
8 grams of cinnamon and nutmeg
salt and pepper
For the dressing
butter grams 100
10 sage leaves
80 grams of handful of Parmigiano Reggiano
6 grams of cinnamon
2 cloves
How to prepare buckwheat ravioli filled with ricotta, cinnamon and goat cheese
Put the goat cheese and ricotta in a large bowl and mash well with a fork. Season with salt, pepper, cinnamon, nutmeg and Parmesan and mix well until the mixture is well blended.
Let’s move on to the pastry. On a cutting board, lay the flour and dig in the middle to make room for the eggs, which you will shell and mix with a fork.
As the mixture thickens, knead with your hands, pushing hard, mistreating the dough, putting your weight on it.
When the dough becomes elastic and compact, wrap it in cling film and put it to meditate in the refrigerator for 1 hour.
After an hour, take the pasta and roll it out: as always, if you have the time and heart, roll it by hand. Otherwise, we recommend the classic SP150 from Imperia to roll the pasta. It is a practical object built with solidity and without frills and exceptional quality/price ratio.
Roll out the dough with the help of a handful of flour. The ideal thickness should be 2-3 mm. With a spoon, place a knob of filling on the pastry, spacing them approximately 7 centimeters apart, then fold the pastry over on itself and press all around the filling to let the air out with cupped hands.
With a wheel or a knife, cut the tortelli and seal them carefully by squeezing them with the tips of your fingers or the tip of a fork.
Throw the tortelli into boiling salted water and cook for about 10 minutes.
Final phase the dressing of the tortelli: melt the butter in a large pan, drop the cloves and sage leaves into it, which you have carefully washed and then cook over a low flame until the butter is perfectly melted.
Drain the tortelli and sauté them in a pan, sprinkle with a little Parmesan, toss again so that it melts, then serve and season with more Parmesan and cinnamon as if were raining.
And they are ready, enjoy your meal!
Which wine goes well with buckwheat tortelli stuffed with ricotta, cinnamon and goat cheese?
We choose a great Trentino wine like the Gewurztraminer from the Cobelli winery: very fragrant, sumptuous, with plenty of spices, but great stylistic rigor.
If you prefer pairing a cocktail, try a Tom Collins and you will make a great pairing!
