INGREDIENTS FOR 4 PEOPLE:
PURE 'POTATOES 600 g dry
Flour 400 gr
Semolina flour 100 gr
ALBUM 50 gr
WATER 100 gr
FOR THE FILLING:
Ricotta 300 gr
AGED CHEESE CAKE 200 g
PURE 'POTATOES 100 g
SALT, NUTMEG, PEPPER
FINISHING:
BUTTER CAKE LOOSE 20 gr
HAZEL 20 gr
POMEGRANATE 20 gr
PILLOW 40 gr
SAGE
PROCEDURE:
FOR THE FILLING: JOIN IN A BOWL all ingredients and season with salt and pepper. For the dough: Mix all the ingredients, stretch the dough with a rolling pin, and without them rest, made up of half-moon ravioli. FOR FINISHING Cook the ravioli in salted water, drain and season them with melted butter and sage. Serve ONCE FINALLY PUT THE POMEGRANATE, HAZELNUT AND THE PILLOW previously dehydrated in an oven at 140 °
