INGREDIENTS
- Inexperienced desk:
- – Meals 0000 ½ kg.
- – Eggs 2 items.
- – Blanched spinach 100 grams.
- – Blanched arugula 50 grs.
- – Parsley and blanched basil 10 grams.
- Crimson mass:
- – ½ kg of meat.
- – Eggs 2 items.
- – Roasted and processed crimson bell pepper 150 grams.
- Stuffed:
- – Lean chopped beef ½ kg.
- – Lamb kidneys 150 grams (lemon and wine
- white c/n to marinate).
- – Onion 1 unit.
- – Celery 2 stalks.
- – Carrot ½ unit.
- – Garlic 1 clove.
- – White wine ½ glass.
- – Tomato preserves 1 jar.
- – Scorching meat c/n.
- – Pine mushrooms 30 grams.
- – Portobello 4 items.
- – Rosemary and thyme c/n.
- – Floor chili 1 tbsp.
- – Paprika 1 tbsp.
- – Oregano 1 tbsp.
- Salsa:
- – Milk cream 200 cc.
- – Basil pesto ¾ tbsp.
- – To complete, c/n reggianito cheese.
1.For the inexperienced dough: Blanch the spinach (solely the leaves) and the herbs together with the arugula. Drain and weigh (it ought to be 150 grams); course of along with the eggs. Kind a crown with the flour and pour the egg combination, be part of and knead for 10 minutes.
2.For the crimson dough: Roast the bell peppers, take away the pores and skin and seeds. Course of and weigh (it ought to be 150 grams), Combine with the eggs and proceed in the identical method as with the inexperienced mass.
3.For the filling: Minimize the greens into brunoise together with the portobellos. Brown in a saucepan with olive oil. Deglaze with white wine. Add the meat and prepare dinner for five minutes. Add the beforehand hydrated and chopped pine mushrooms. Then add the lamb kidneys beforehand marinated in lemon and white wine and chopped. Season with herbs and spices. Add preserved tomato, season with salt and prepare dinner for quarter-hour till the preparation could be very thick. Regulate seasoning and funky.
4.For meeting: Stretch the dough and knead it individually, then overlap the sting with two sheets of various colours and go by way of the kneader once more a few occasions with out folding (solely to stretch and be part of the dough). Fill and assemble the ravioli.
5.Boil in loads of salted water till they rise. Instantly place in a pan with the new cream and end with contemporary pesto. Serve, sprinkle grated cheese, and eat!.
