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Open ravioli with sausage and crescenza cheese

First course

tempoready in: 40' mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

La Numero 15

La numero 15

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INGREDIENTS FOR 4 PEOPLE

4 fresh egg lasagna sheets

300g Swiss chard

150g sausage

1 spring onion

200g crescenza cheese

grated Parmesan cheese

white wine

butter

extra virgin olive oil

salt and pepper

greaseproof paper

PREPARATION

1. Cook the pasta sheets in the stewpot in salted boiling water for 1 min, then drain and gently lay on a greaseproof paper sheet.

2. Remove the sausage from its casing, crumble it, and sear in the pan. Stir in the wine and simmer until reduced, cook for 5-6 mins then set aside. In the same pan cook the chopped spring onion and the chard cut into strips for 4-5 mins with oil, salt and pepper.

3. Cut the pasta sheets into 8 circles with a diameter of 12cm. Lay 4 circles on a lined baking tray, place half of the chard in the middle, sprinkle with Parmesan, add sausage and small pieces of crescenza, then finish with the rest of the chard and Parmesan. Cover with the other circles, dot with knobs of butter. Bake at 200°C for 2-3 mins.

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