Mountain jewels with ricotta and pistachio cream

Preparation	2h
Difficulty	Medium
Game	Suède
Calories	400 - 500
Activity	M: 43'; W: 59'
People	4
Wine pairing	Kerner

Ingredients

For the filling:
G 150–200 chamois trimmings
N 1 onion
G 50–60 grated Parmigiano
Salt and black pepper, to taste

For the fresh pasta:
N 2 eggs
G 200 remilled semolina

For the ricotta cream:
G 200 ricotta
Cream, to taste
Salt, to taste
White pepper, to taste

Pistachio crumbs, to taste
Cuban oregano leaves, to taste

Kcal 475*

*For every medium-low speed running activity (8Km/h), the average calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

For the fresh pasta prepare the dough for the scrigni by combining the remilled semolina with the eggs until you obtain a smooth, even dough. Wrap it in cling film and leave it to rest in the refrigerator for 1 hour.
For the ricotta cream place the ricotta in a blender beaker with a pinch of salt and white pepper, then begin blending, adding the cream little by little until you obtain a smooth, soft and fully combined cream.
For the filling finely chop the chamois trimmings by hand to the desired consistency; a finer texture will make the filling easier to pipe or spoon. Meanwhile, brown the onion in a frying pan, then add the meat and sauté it, seasoning with salt and black pepper. Let the mixture dry out well, so that the filling is easier to shape inside the scrigni. Once cooked, leave it to cool, then add the grated Parmigiano and mix thoroughly.
For the scrigni once the resting time has elapsed, roll out the dough into a thin sheet. Using a ravioli mould, place a first layer of pasta, distribute the filling into the cavities with the help of a spoon, and cover with a second sheet of pasta. Pass a rolling pin over the mould to seal and shape the scrigni. To prevent them from sticking, dust them with a little semolina.
Cook the scrigni in plenty of boiling salted water until done, approximately 3–4 minutes. Drain and toss them gently with the ricotta cream. Finish with pistachio crumbs and a few Cuban oregano leaves, which give the dish a fresh note. Alternatively, you may add a light grating of lemon zest, taking care not to overdo it.

Mountain jewels with ricotta and pistachio cream

Ingredients

Preparation

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