Calconi (Ascolani ravioli)

For the test
Wheat flour (sifted)500 gramsChicken eggs3 piecesOlive oil1 tbsp.a few tbsp
Pecorino cheese (sheep cheese) (fresh, finely chopped)250 gramsPecorino cheese (sheep cheese) (mature, grated)120 gramsEggs (yolks)4 piecesSugar1 tspLemon (grated zest)1/2 piece
Chicken Eggs (Shake with a drop of water)1 pieceOlive oilCheese (grated pecorino)
  • Preparation time:30 minutes
  • Cooking time:20 minutes

Knead the dough, let it stand for 30 minutes, covering it with a kitchen towel, then divide it into 2 parts and roll each thinly.

Mix in a bowl the cheeses, zest, sugar and yolks to make a homogeneous, non-liquid mass.

Brush one rolled layer with an egg with water with a brush and spread a spoonful of mince over its entire area at a distance of 5-6 cm from each other. Lubricate also the second layer, cover it with the first one, pressing it with palms or fingers in the places between the piles of filling. Cut into ravioli with a special ribbed knife, brush with an egg and incise each one slightly crosswise, so that when baking, the stuffing crawls a bit.

Grease a baking sheet, put ravioli, sprinkle with cheese and drizzle with butter. Bake at 180-190 C for 10 minutes until a crust forms.

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