INGREDIENTS
- Time:
- – Meals 0000 ½ kg.
- – Eggs 2 models.
- – Water 150 cc.
- Stuffed:
- – Ricotta properly drained 400 g.
- – Mozzarella 200 g.
- – Salt and pepper c/n.
- – Thyme.
- – Basil.
- – Nutmeg.
- – A handful of walnuts.
- Salsa:
- – Butter.
- – Salvia.
- – Salt and pepper.
- To finish:
- – Grated cheese.
And Friday arrived and our cooks cooking-recipesb cooking-recipesf bought collectively and ready these spectacular AGNOLOTTI with 4&cooking-recipesx20e3; arms!.
Process:
1.For the dough, combine the elements and knead till the dough could be very easy.
Let her relaxation.
2.Stretch the dough roughly 6 mm thick and minimize into 8 to 10 cm circles.
3.For the filling, combine the well-drained ricotta with the opposite elements and season.
4.Fill the circles with dough and shut them as if it have been an empanada after which stick the ends collectively.
5.For the sauce, soften the butter and add the contemporary sage.
6.As soon as the pasta is cooked, combine with the sauce, serve and luxuriate in!.
