INGREDIENTS
- Time:
- – Flour 200 g
- – Semolin 200g
- – Egg 5 unit
- – Olive oil c/n
- – Salt 1 pinch
- Impression:
sage leaves
- Stuffed:
- – Pumpkin 1 laptop
- – Mozzarella 250 g
- – Basil 10 leaves
- – Sal
- – Pepper
- Salsa:
- – Arugula 1 tied
- – Garlic 1 clove
- – Almendras 100 g
- – Salt and pepper
- – Grated cheese 50 g
Take pleasure in this beautiful dish of do-it-yourself stuffed pasta, with arugula pesto
PROCEDURE:
1. For the dough, mix the dough components and knead. Relaxation
for 20 minutes within the fridge.
2. Then it’s stretched via the sobadora till it is rather skinny, lower in half. Place sage on one of many halves and canopy it with the opposite. Move it via the sieve once more till it is rather superb, then lower it in half once more. We put one of many halves within the sorrentinera, fill it and canopy it with the remaining half.
With the rolling pin I gently lower the dough.
3. Place the sorrentinos in boiling water till they float.
4. Filling: Cook dinner the pumpkin within the oven with thyme, salt, pepper and blend all of the components.
5. Sauce: Warmth the butter over low warmth, add the arugula, salt, pepper and
toasted almonds.
