Cane arcobaleno con Pasta Polimerica

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Prepare the dough by mixing flour and eggs until a smooth consistency forms.

Divide the dough into four equal parts.

Color each part of the dough using spinach, beetroot, and carrot juices for natural coloring.

Roll out each colored dough into thin sheets using a pasta machine or rolling pin.

Prepare the filling by mixing ricotta cheese, parmesan cheese, salt, and black pepper in a bowl.

Place small spoonfuls of filling on one sheet of dough, spacing them evenly.

Moisten the edges of the dough with water, then place another sheet on top to seal.

Press down around each filling to remove air and seal the ravioli.

Cut the ravioli into desired shapes using a pasta cutter or knife.

Bring a large pot of salted water to a boil and cook the ravioli until they float, about 3-4 minutes.

In a skillet, heat olive oil and sauté garlic until fragrant.

Add the cooked ravioli to the skillet, tossing gently to coat with oil and garlic.

Cooking Techniques

Spice Level:

Allergens