Savory brioche ravioli: the recipe for sourdough bites filled with ricotta – Tale Of Travels

I salty brioche ravioli they are gods sourdough bites, fluffy e delicious: a flexible box of Brioche dough which contains a stuffed with ricottaperfect to serve for a aperitif with friends or a buffet.

Their preparation is very simple: let’s start with the brioche dough, made of flour, sugar, yeast, milk and butter. We let it rise, we do it with cheese and we give it the shape of a ravioli. We are waiting for the second sourdough, brush with egg yolk and bake.

These brioches are a gourmet and original idea, ideal to personalize with the filling of your choice. In fact, you could add a few prosciutto or replace the ricotta with another cheese, such as stracchino, Mozzarella where to smoked cheese. If you want to make them sweet, instead add two tablespoons of icing sugar to the ricotta filling and enrich it with chocolate chips, raisins oh candied fruit.

So let’s see all the steps to make these delicious and original sourdough ravioli and, if you like preparations based on brioche dough, also try the brioche flakes of the stuffed mini brioche.

How to prepare savory brioche ravioli

To prepare the brioche ravioli, start mixing the milk with the sugar and the yeast and leave to stand for 10 minutes, until the yeast activates. 1.

Add the oil, egg white, flour, salt and work with your hands to obtain a compact dough 2.

Stir in butter and let dough rise for 1 hour or until doubled in size 3.

Divide the dough into 8 small balls 4.

Roll them out with a rolling pin in the shape of scones 5.

Make grooves with a wooden skewer 6.

Spread the ricotta on one side of the ravioli and close it by folding it to the center seven.

Roll the other end and close the brioche on itself to give it the shape of a ravioli 8.

Arrange the buns on the baking sheet, cover them with a tea towel and let them rest for 15 minutes. Meanwhile, preheat the oven to 180°C in static mode. After the indicated time, brush the dough with egg yolk and sprinkle a few sesame seeds in the center of each brioche. 9.

Put them in the oven and cook for 25 minutes. The brioche ravioli are ready to be served ten.

storage

The brioche ravioli are stored in ambient temperature by 2 days, closed in an airtight container or covered with a bell jar. You can also freeze them, raw and after the second rise, by placing them in the freezer, first well spaced out and then in bags. When you decide to thaw them, simply leave them at room temperature for two hours.