domenica 3 Luglio 2022 – Aggiornato alle 22:29

ANNUNCIO PUBBLICITARIO

Ravioli ricotta e spinaci

L'ARTE DEL GUSTO

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”L’ARTE DEL GUSTO PRESENTA” font_container=”tag:h2|font_size:20|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Cabin%3Aregular%2Citalic%2C500%2C500italic%2C600%2C600italic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1467879842105{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Ravioli ricotta e spinaci” font_container=”tag:h2|font_size:38|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Bitter%3Aregular%2Citalic%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1472622091620{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”a cura di CARLA PALIOTTI” font_container=”tag:h2|font_size:18|text_align:left|color:%23ff0202″ google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”La ricetta “Ravioli di ricotta e spinaci”, un primo delizioso dal sapore delicato preparato con cura dallo chef Stefano Lorenz della rosticceria “Arte del gusto”. La tavola calda, situata in viale dello Sport a San Benedetto, cucina ogni giorno squisiti piatti, dai primi ai secondi fino ai prodotti da forno, tutti con ingredienti freschi e genuini. La ricetta che ci prepara oggi lo chef Lorenz ha una difficoltà di livello medio poiché per farla ancora più buona i ravioli devono essere necessariamente preparati in casa seguendo l’antica ricetta della pasta all’uovo fai da te. Infatti, qui da “Arte del gusto” la pasta all’uovo la fanno seguendo la ricetta della nonna, con 3 semplici prodotti: semola, uova e olio extravergine d’oliva. L’intenso gusto del piatto è reso ancora più eccezionale dall’utilizzo di un altro ingrediente, una spezia dal colore giallo, ovvero lo zafferano che va unito al burro e alla salvia prima che vengano saltati i ravioli in padella, come consigliato dal cuoco di Arte del gusto” font_container=”tag:h2|font_size:12|text_align:left|color:%23020000|line_height:2″ google_fonts=”font_family:Arvo%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20italic%3A400%3Aitalic” css=”.vc_custom_1472622108391{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]ravioligusto[/vc_column_text][vc_column_text]Fase 1
Preparare la pasta all’uovo unendo la semola, le uova, un pizzico di sale, un filo d’olio extravergine d’oliva e impastare gli ingredienti tutti insieme. Poi far riposare la massa per circa 30 minuti coperta da un canovaccio.

Fase 2
Intanto lavare e lessare gli spinaci e poi tritarli, amalgamarli insieme alla ricotta, parmigiano, sale, pepe e noce moscata. Preparato il composto stendere la pasta in modo molto sottile e poi posizionare il ripieno, quindi chiuderla e infine tagliarla dandogli la forma che preferite.

Fase 3
Lessare i ravioli con ripieno di ricotta e spinaci in abbondante acqua salata. Nel frattempo far sciogliere in padella il burro con la salvia fresca e una bustina di zafferano. Quindi saltare i ravioli e infine condirli con una spolverata di parmigiano.

Et voilà il piatto è pronto per essere servito.[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1464170793989{border-left-width: 1px !important;border-left-color: #474747 !important;border-left-style: dashed !important;}”][vc_custom_heading text=”Lo Chef” font_container=”tag:h2|text_align:left|color:%23d83131″ google_fonts=”font_family:Josefin%20Sans%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic|font_style:600%20bold%20regular%3A600%3Anormal” css=”.vc_custom_1468821422155{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_raw_html css=”.vc_custom_1467882738763{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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