INGREDIENTS
- Pasta:
- – Flour 0000 300 g.
- – Semolin 200 g
- – Eggs 4 items
- – Further flour.
- Stuffed:
- – Leftover meat 500 g
- – Onion 1 unit
- – Grated carrot
- – Bell pepper 1 unit
- – Sal
- – Garlic 2 cloves
- – Heat c/n
- – Vino tinto c/n
- – Tomato, basil and garlic sauce
- – Grated cheese on high of the plate
With the meat that you’ve got left over from the roast, or that you just ready within the oven, you may make these spectacular meat ravioli. With tomato sauce and basil leaf.
PROCEDURE:
1. In a bowl put the flour and semolin. Add the eggs and go all the way down to the counter to knead till it would not keep on with your hand. Let it relaxation coated.
2. For the filling: In a thick-bottomed saucepan, place oil, diced onion with salt, sweat, add the bell pepper and the grated carrot, add the cooked meat, reduce into small items. Then deglaze with wine and let it evaporate.
3. Add the broth and canopy. Let it cook dinner till the meat may be very tender and the broth evaporates. Let cool.
4. Stretch the dough and reduce 8×8 cm squares, fill and shut the sides.
5. Boil water with salt and decrease the warmth. Add the ravioli for a couple of minutes, take away and place in a pan with the tomato sauce.
6. Serve with grated cheese and basil leaf.
