INGREDIENTS
- For the mass:
- – 5 eggs.
- – 500 g of 0000 flour.
- – 1 pinch of salt.
- For the filling:
- – 2 ulcers.
- – 1 packages of cooked spinach.
- – 500 g the ricotta.
- – 1 egg.
- – 100 g of grated cheese.
- – Salt, pepper and nutmeg.
- Salsa:
- – Onion 1 unit.
- – She.
- – Laurel.
- – Crushed tomato 1 L.
- – Salt and pepper.
- – Oil.
Selfmade pastas come out! BRAISE AND SPINACH RAVIOLS, with tomato sauce and a scrumptious dough
PROCEDURE:
For the mass:
1. Kind a crown with the flour, place the eggs within the middle and the salt.
2. Combine and combine the components.
3. Kind a dough, knead for 10 minutes.
4. Let relaxation and stretch.
For the filling:
6. Wash and clear the mind, take away the fabric that covers it and cook dinner in a broth.
7. Chop properly, combine with the egg, cheese, spinach, season. Course of if vital.
8. Add breadcrumbs and let cool within the fridge.
9. Stretch a sheet of dough.
10. Place filling with a spoon, leaving area with the dimensions
needed.
6. Moisten the dough contour, place one other sheet of dough on high, form and minimize.
7. Cook dinner in loads of boiling water with salt.
8. For the sauce, put a little bit oil in a small pot, add the onion and garlic, sauté till translucent, add the crushed tomato and cook dinner for quarter-hour.
9. Serve with a tomato sauce.
