Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound (500 g) puff pastry dough, fresh or thawed
- 1 pound (500 g) cooked ravioli (greens and ricotta, or any other vegetarian filling)
- 10 ounces (300 g) crescenza (a soft, mild flavored cheese that melts well; mascarpone creamed with something
- sharper, for example gorgonzola, will work as a substitute, as will cream cheese softened with cream)
- 4/5 cup (200 ml) milk
- A bunch of crescione (a green, use collard greens, beet greens, or spinach if need be, washing them
- well and removing the tough ribs)
- 1/2 cup crumbled walnut meats
- 1 cup freshly grated Parmigiano
- An egg yolk
- A walnut-sized chunk of unsalted butter
- 1 tablespoon flour
- Salt and pepper
Preparation:
Wash the crescione, blanch it, drain it, run it under cold water, squeeze out the moisture, and mince it.Beat the cresione with the Parmigiano, and then mix in the milk, crumbled walnut meats, crescione, and, finally, the cooked ravioli. Season to taste.
Preheat your oven to 440 F (220 C).
Roll out your puff pastry dough and use half to line a buttered and floured 9 x 11 inch (22 x 28 cm) baking pan. Prick the dough on the bottom of the pan with a fork and fill the pan with the ravioli mixture, evening them out with a fork. Cover the ravioli with the remaining dough and crimp the edges to make sure they stick. Beat a little water into the yolk and brush it over the top of the pie. Make several parallel cuts on the top of the pie and bake it for 20 minutes; let it rest for 5 minutes before serving it.
