INGREDIENTS
- For the mass:
- Meals 300 gr
- Yemas 12 u
- Water if needed
- Parsley leaves c/n
- Semolina for stretching
- Stuffed
- 300g ricotta.
- 8 medium egg yolks.
- 60g of grated cheese.
- Chopped rosemary
- Olive oil c/n.
- Nutmeg c/n.
- 20g butter.
- Salt and pepper.
- Slightly little bit of lemon zest.
- For the sauce:
- Butter 200 gr
- Chopped herbs (thyme, rosemary, oregano)
- Capers 50 gr
- Grated cheese 150 gr
For the mass:
1. In a bowl, add all of the components and knead, if you happen to see that the dough is
When it is vitally dry, add a number of drops of water.
2. When it’s easy, cowl and let it relaxation so as to stretch it nicely later.
3. Stretch with a rolling pin or machine and place the parsley leaves on prime of the dough and
Place a dough on prime. Cross by way of the machine till it is vitally fantastic.
For filling: In a bowl, add the ricotta, thyme, grated cheese, zest of
lemon, salt, oil and nutmeg and blend all the things.
For meeting:
1. Make buns with the filling, placed on the dough and make a gap for the yolk.
of egg.
2. Paint the dough slightly with egg on the edges in order that it sticks nicely.
3. Pour the egg yolk into the filling gap and add slightly oil.
manufactured from olives.
4. Very fastidiously, cowl the filling with the dough and press from the within out.
in order that as a lot air as doable comes out.
5. Reduce the edges so that there’s a sq. roughly 10×10
6. In a pot, put the ravioli in boiling, well-salted water for a couple of minutes.
7. In a frying pan, soften butter, add the chopped herbs and capers.
8. When the butter takes shade, put the ravioli out of the pot for a number of seconds
9. Mix the ravioli and add the surplus butter from the pan.
