INGREDIENTS
- Time:
- – Flour 0000 300 g.
- – Egg 3 models.
- – Half a bunch of spinach.
- For the filling:
- – Ricotta 150 g effectively drained.
- – Walnuts 50 g.
- – Salt, pepper and nutmeg.
- – Grated cheese.
- Upholstery:
- – Roast beef 500 g.
- – Onion 1 unit.
- – Carrot 2 models.
- – Bell pepper 1 unit.
- – Celery 1 department.
- – Leek 1 department.
- – Sal.
- – Garlic 2 cloves.
- – Sizzling 1 L.
- – Tomato puree 500 cc.
- – Vino tinto c/n.
To get pleasure from a great plate of stuffed pasta we go away you this very do-it-yourself recipe RICOTA AGNOLOTTIS WITH STEW .
PROCEDURE:
1. Mix the egg with the finely chopped spinach.
2. Place the flour, the remaining eggs and the earlier preparation in a processor and blend till homogenized.
3. If obligatory, add just a little water.
4. As soon as prepared, cowl with movie and let it relaxation for half-hour.
5. Stretch with pastalinda till level 7 (sprinkle with semolin because the dough wants it).
6. Minimize 5 cm discs and fill. Shut like an empanada after which fold like a crescent and be a part of the ends.
7. Boil them in loads of salted water and after they rise to the floor, wait one other minute and take away them.
8. For the stew, lower all of the greens into cubes and brown them in a deep saucepan with olive oil and salt.
9. Add the meat with the seasonings, the wine and let the alcohol evaporate.
10. Add the tomato puree and let it prepare dinner for 40 minutes.
