Ravioloni alla crescenza | Very easy creamy recipe by Daniele Persegani

Ravioloni alla crescenza recipe print

I ravioloni alla crescenza they are a delicious and inviting first course created by chef Daniele Persegani. A dish that will undoubtedly conquer all your guests, from the largest to the smallest, because it has all the characteristics to be truly a great success. The creamy and enveloping consistency of the sauce, the rich and delicious filling, an absolutely amazing mix of flavors and aromas that you must try at least once. It is perfect both to bring to the table on the occasion of a Sunday family lunch, and to be proposed to open the menu of your special events. It is also colorful and spectacular, a decidedly cheerful and festive dish as well as abundant and appetizing like few others: so you just have to try it!

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for the pastry:
400 g farina 00
3 eggs
70 g spinach puree
seed oil to taste
for the filling:
300 g growth
150 g grated cheese
A spoonful of parsley
2 egg yolks
nutmeg to taste
extra virgin olive oil to taste
Salt and Pepper To Taste
for the sauce:
1 red pepper
1 yellow pepper
50 g mascarpone
50 g grated cheese
1 clove of garlic
1 knob of butter
Salt and Pepper To Taste

Preparation of ravioli

To make this dish, start with fresh pasta. Mix the flour well with the eggs until you get a homogeneous mixture. Then stir in the spinach puree, working very well to get a uniform and compact consistency. Let the dough rest covered with cling film for half an hour. Meanwhile, prepare the filling: pour the cheeses into a container, add the egg yolks, parsley, a pinch of salt and a grating of nutmeg. Mix very well and set aside. Take the dough, roll it out until you get a thin sheet, cut out your squares and stuff them, closing and sealing the edges well.

At this point, dedicate yourself to the sauce: wash the peppers, dry them and roast them in the oven at 200 degrees for half an hour. After the necessary time, remove them and let them cool completely. Clean them by removing the skin, seeds and internal filaments, the stem. Cut the pulp into small pieces and set aside. Take a large pan and brown the garlic clove in melted butter, then add the peppers, a pinch of salt and pepper and mix, allowing it to cook and season for a few minutes. Remove the garlic and add the mascarpone and grated cheese, mixing well. Bring a pot with plenty of salted water to a boil, cook the ravioli for a few minutes, drain well and stir in the sauce: serve them immediately, creamy and fragrant!

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