INGREDIENTS
- Selfmade dough:
- – 350 g of 0000/000 flour.
- – 150 g of semolin.
- – 1 teaspoon of turmeric.
- – 4 eggs.
- – Water approx 50 cc.
- Stuffed:
- – Ricotta (drained) 500 g.
- – Mozzarella 150 g.
- – Yolk 1 unit.
- – Nutmeg.
- – Chopped walnut 100 g.
- – Chopped parsley.
- – Chopped basil.
- Salsa:
- – Minced meat 500 g.
- – Celery 1 unit.
- – Onion 2 models.
- – Chopped garlic.
- – Laurel 1 unid.
- – Star anise / fennel seed.
- – Crushed tomato.
- – White wine.
- – Optionally available tomato extract.
RICOTTA RAVIOLS WITH BOLOGNESE Is there an excellent plate of selfmade pasta?
PROCEDURE:
1. For the dough, combine the flour with the semolin in a bowl, add the eggs and a pinch of turmeric. Combine and add the quantity of water requested. Knead for 10/quarter-hour till it is rather easy. Let it relaxation coated.
2. Stretch the dough, after which cross it via the machine or proceed stretching it by hand till it is rather skinny.
3. For the filling, combine all of the elements, season with salt and pepper.
4. Fill, paint with egg, stick to the opposite dough, press every ravioli in order that they stick properly and don’t go away any air. Reduce the ravioli to five x 5 cm with a toothed wheel.
5. Cook dinner the ravioli in loads of boiling water.
6. For the sauce, in a pot with olive, sauté the minced meats till browned and add the finely chopped carrot, onion, garlic and celery.
7. Season and deglaze with white wine.
8. When the alcohol evaporates, add the bay leaf, tomato extract and crushed tomato.
9. Cut back by half-hour. Add water if crucial.
10. Serve the pasta with the sauce and end with grated cheese.
