PANZEROTTI OR RICE CRESCENTS WITH PEAR AND RICOTTA FILLING

PANZEROTTI OR RICE CRESCENTS WITH PEAR AND RICOTTA FILLING

INGREDIENTS (FOR 4 PERSONS):

For pasta:

• 2 eggs
• 200 g rice flour
• a pinch of salt and water

For filling:

• 500 g fresh spinach
• 200 g ricotta cheese
• 3 pears
• 1 small onion
• extra virgin olive oil and a pinch of salt

The sauce:

• 1 onion
• vegetable cooking cream
• nutmeg
• white pepper

PREPARATION (1 H. 20′):

1. In a bowl, make a volcano of flour and add the two whole eggs and a little salt. Knead with your fingers in small circles. If necessary, add a little water. The dough should be unified and silky, but not viscous. Form a ball and leave to cool and rest in the fridge for at least 2 hours.
2. Sauté the diced onion with the oil and salt until translucent. Add the spinach. Peel and grate the pears and cook with the rest of the ingredients until the liquid has almost completely evaporated. Add the crumbled ricotta cheese.
3. Form small balls of dough and smooth them out with a rolling pin. Flouring the work surface with cornflour will make it easier. Form dough balls with the edge of a glass and fill with the filling. Fold into a half-moon shape. With the help of a fork, close the panzerotti. Cook them in plenty of salted water for 5 to 7 minutes.
4. For the sauce, poach an onion, add the vegetable cream, nutmeg and white pepper.
5. Serve the pasta on a plate and enjoy. You can add some dried fruit such as almonds or walnuts.

PANZEROTTI OR RICE CRESCENTS WITH PEAR AND RICOTTA FILLING

SEE ALSO: CORN RAVIOLI DELIGHTS WITH PORTOBELLO MUSHROOM AND TRUFFLE BOLETUS FILLING

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