- First courses
- MEDIUM
- 70 min
Ravioli Kebabs with Nonno Nanni Fresco Spalmabile
250 g of type 0 soft wheat flour
100 g of durum wheat flour
3 eggs
350 g of Nonno Nanni Fresco Spalmabile
100 g of walnut kernels
2 tablespoons of single cream
1 tablespoon of oil
Nutmeg
Salt and pepper to taste
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Method
Prepare fresh pasta: beat the eggs, add the two types of flour and knead into a dough.
Let dough rest covered with a dishcloth for approximately 30 minutes.
Mix Fresco Spalmabile with roughly chopped walnuts, add cream, a pinch of nutmeg, salt and pepper to obtain a thick, creamy filling.
Stretch the dough into strips about 12 cm long and distribute small spoonfuls of filling onto a strip of dough at a regular intervals.
Cover with a strip of dough and press around the filling with your fingertips to seal dough. Finally, cut ravioli with a dough cutter. Cook ravioli in plenty of salted boiling water (add a tablespoon of oil to prevent them from sticking). When lukewarm, thread ravioli onto skewers and serve with your favourite sauces.
Fresco Spalmabile
