Open ravioli with sausage and crescenza cheese
First course
ready in: 40' mins
difficulty:
PRODUCTS USED FOR THIS RECIPE
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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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