Ravioli fatti in casa con ricotta e speck: una delizia con semola di grano duro

Homemade Ravioli with Ricotta and Speck: A Delight with Durum Wheat Semolina

Ravioli with ricotta and speck are an Italian delicacy that wins everyone over at the first bite. Making them at home is easier than you think, and thanks to the use of èViva re-milled durum wheat semolina, the result will be fresh pasta with the perfect texture. This dish is ideal for those who want to impress their guests with a recipe that has an authentic and genuine flavor. By following the steps I’ll guide you through, you’ll be able to create ravioli that are full of flavor and perfect for a special lunch or dinner.

Ingredients for Ravioli with Ricotta and Speck (for 2 people)

To prepare ravioli with ricotta and speck, you will need the following ingredients:

For the fresh pasta:

• 200 g of Proteica 14 | Re-milled Durum Wheat Semolina with Wheat Germ
• 2 eggs
• Salt to taste

For the filling:

• 100 g of speck (finely chopped)
• 200 g of fresh ricotta (well-drained)
• 3 tablespoons of grated Parmesan cheese
• A pinch of salt

How to Make Fresh Pasta for Ravioli

Traditional Dough with Durum Wheat Semolina

Let’s start by preparing the fresh pasta. On a wooden surface, pour the èViva durum wheat semolina into a small mound. Make a well in the center and crack the eggs into it. Add a pinch of salt and, using a fork, mix the eggs while gradually incorporating the semolina. When the dough becomes more solid, start kneading it by hand, working the dough energetically for about 10 minutes until you achieve a smooth and homogeneous dough ball.

Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This step is essential to obtain an elastic dough that is easy to roll out.

Rolling Out the Dough

After resting, divide the dough into two portions. Lightly flour each portion and roll them out using a pasta machine or rolling pin. If using a machine, start with the roller at the widest setting, fold the dough, and pass it through the roller a couple of times until you get a smooth, intermediate-thickness sheet. Continue passing the dough through until you reach the desired thickness. If you prefer the traditional method, you can roll the dough by hand with a rolling pin, achieving excellent results, although it will take more time and patience.

How to Make the Ravioli Filling

The filling is one of the most flavorful parts of these ravioli. In a bowl, combine the ricotta, finely chopped speck, and grated Parmesan cheese. Mix well until you get a smooth, homogeneous mixture. If you prefer a creamier filling, you can add a drizzle of extra virgin olive oil or a little cream. Adjust the salt to taste, keeping in mind that speck is already quite salty.

The filling is highly versatile: if you want to experiment, you can add aromatic herbs like thyme or nutmeg, or replace the speck with prosciutto or pancetta for equally delicious variations.

How to Form and Cook the Ravioli

With the dough rolled out and the filling ready, it’s time to form the ravioli. Lay the sheet on a lightly floured surface and place small dollops of filling, leaving about 3 cm between each. Cover with another sheet of dough and press down well around the filling to prevent the ravioli from opening during cooking. Using a pasta cutter or a sharp knife, cut the ravioli into the desired shape.

Once ready, bring a pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Gently remove them with a slotted spoon.

Tips for Serving Ravioli with Ricotta and Speck

Ravioli with ricotta and speck are delicious when simply dressed with melted butter and sage, which enhances the flavors of the filling without overpowering them. Alternatively, you can serve them with a light tomato sauce or a cheese cream for an even richer and creamier dish.

If you want an extra touch, sprinkle the ravioli with grated Parmesan and add a few crispy speck bits on top for a contrasting texture.

The Importance of Ingredients: The Secret to Excellent Ravioli

The quality of a dish, especially when it comes to homemade fresh pasta, depends primarily on the choice of ingredients. Using Proteica 14 | Re-milled Durum Wheat Semolina with Wheat Germ not only makes a difference in giving the ravioli a unique flavor and texture, but it also allows you to offer a genuine and healthy dish.

Our semolina is free from undesirable elements such as glyphosate, pesticides, or any additives. It is a natural flour, rich in nutrients and with live wheat germ, which retains all the organoleptic properties of the grain. With èViva, not only will you prepare ravioli with a unique taste, but you will also have the certainty of bringing to the table an authentic product, far from the shortcuts of the food industry.

Buy now and make a difference with an ingredient that enhances tradition and the quality of real food.