{"id":676,"date":"2024-03-25T11:15:03","date_gmt":"2024-03-25T10:15:03","guid":{"rendered":"https:\/\/cressondemereville.com\/?page_id=676"},"modified":"2024-03-26T06:55:51","modified_gmt":"2024-03-26T05:55:51","slug":"raviolis-au-cresson-et-ricotta","status":"publish","type":"page","link":"https:\/\/cressondemereville.com\/index.php\/recettes\/raviolis-au-cresson-et-ricotta\/","title":{"rendered":"Raviolis au cresson et ricotta"},"content":{"rendered":"

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Le cresson c’est…<\/h2>\n

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Le cresson c’est…<\/h2>\n

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Raviolis au Cresson et Ricotta<\/p>\n

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\n\t\t\t\t
\n\t\t\t\t\t\"Raviolis\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Imprimer<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Raviolis au cresson et ricotta<\/h2>Recette de Cindy Geraldo \u00ab Cuisine et papilles \u00bb<\/span>Cuisine\u00a0: Fran\u00e7ais<\/mark><\/span>Difficult\u00e9\u00a0: Facile<\/mark><\/span><\/div>
<\/span>Parts<\/span>

4<\/p>pers<\/span><\/div>

<\/span>Pr\u00e9paration<\/span>

50<\/p>minutes<\/span><\/div>

<\/span>Cuisson<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Calories<\/span>

300<\/p>kcal<\/span><\/div><\/div><\/div>

Ingr\u00e9dients<\/h3>
  • <\/span>

    400 g de farine<\/span><\/p><\/li>

  • <\/span>

    4 oeufs<\/span><\/p><\/li>

  • <\/span>

    1\/2 c \u00e0 c de sel<\/span><\/p><\/li>

  • <\/span>

    2 c \u00e0 s d\u2019eau<\/span><\/p><\/li>

  • <\/span>

    1\/2 oignon<\/span><\/p><\/li>

  • <\/span>

    20 g de beurre<\/span><\/p><\/li>

  • <\/span>

    20 cl de cr\u00e8me liquide<\/span><\/p><\/li>

  • <\/span>

    20 cl de bouillon de volaille<\/span><\/p><\/li>

  • <\/span>

    1 botte de cresson<\/span><\/p><\/li>

  • <\/span>

    100 g de ricotta<\/span><\/p><\/li>

  • <\/span>

    100 g de mascarpone<\/span><\/p><\/li>

  • <\/span>

    Le zeste d\u2019un citron<\/span><\/p><\/li>

  • <\/span>

    Parmesan<\/span><\/p><\/li>

  • <\/span>

    Une pinc\u00e9e de piment d\u2019Espelette<\/span><\/p><\/li>

  • <\/span>

    Sel, poivre<\/span><\/p><\/li><\/ul><\/div>

    Instructions<\/h3>
    • M\u00e9langez la farine et le sel dans un r\u00e9cipient. Formez un puit et cassez-y les \u0153ufs. Travaillez la p\u00e2te en p\u00e9trissant l\u00e9g\u00e8rement. Ajoutez l\u2019eau si n\u00e9cessaire. La p\u00e2te doit rester souple et ferme. Laissez reposer au frais pendant 30 minutes.<\/li>
    • Pelez et \u00e9mincez le demi-oignon. Faites-le suer avec le beurre pendant 3 min puis ajoutez la cr\u00e8me et le bouillon de volaille. Portez \u00e0 \u00e9bullition puis ajoutez la demi botte de cresson, faites cuire 2 minutes puis mixez. R\u00e9servez.<\/li>
    • Pr\u00e9parez la farce des raviolis. Dans un r\u00e9cipient m\u00e9langez la ricotta, le mascarpone, la moiti\u00e9 de la botte de cresson hach\u00e9 au couteau, le zeste de citron, le sel, le poivre et le piment d\u2019Espelette. R\u00e9servez.<\/li>
    • Diviser la p\u00e2te en 4. Sur le plan de travail farin\u00e9, abaissez les morceaux de p\u00e2te un \u00e0 un au rouleau sur 2mm (ou utilisez une machine \u00e0 ravioli, plus facile pour r\u00e9aliser une p\u00e2te tr\u00e8s fine et r\u00e9guli\u00e8re). R\u00e9partissez la farce en petits tas sur la premi\u00e8re abaisse. Humidifiez l\u00e9g\u00e8rement les espaces vides, puis posez la deuxi\u00e8me abaisse par dessus et appuyez l\u00e9g\u00e8rement entre les tas de farce pour souder la p\u00e2te.
      Coupez les raviolis \u00e0 l\u2019aide d\u2019une roulette \u00e0 p\u00e2tisserie.<\/li>
    • Faites cuire les ravioles dans une eau sal\u00e9e et fr\u00e9missante pendant 1 min30.<\/li>
    • Dressez la cr\u00e8me de cresson et d\u00e9posez dessus les raviolis. Ajoutez quelques copeaux de parmesan. Servez sans attendre.<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      <\/h3>\n\t\t\t\t\t
        <\/ul>\n\t\t\t\t<\/div>