Substances for 4/6 folks
Time
500 gr. 000 cash
5 eggs
A splash of olive oil
Salt to style
Stuffed
500 gr. Ricotta
150 gr. Chopped cooked ham
5 tablespoons coarsely chopped shelled walnuts
150 gr. Grated fontina cheese or related
3 eggs
Salt to style
Salsa
Chopped tomatoes ½ kilo
Chopped small onion 1
Garlic clove 1
bay leaves 2
floor chili 1 teaspoon
Oregano 1 dessert spoon
Vegetable broth ½ dice in ¼ liter of water.
Oil ¼ cup
Elective, ½ cup sherry wine
Elective, a handful of soaked dried mushrooms
Grated cheese, 200 grams
Salt and pepper to style
Elaboration
– From the desk
– Place the dough components in a bowl and blend effectively.
– Take away from the bowl and knead very effectively by hitting the dough in opposition to the desk.
– Let it relaxation for a minimum of ½ hour, it may be performed the day earlier than and
Retailer within the fridge in a moist material.
– Minimize the dough into fist-sized parts and flatten them with
palote or with pastalinda till it’s 1 millimeter thick.
Stuffed
– Mash the ricotta with a fork.
– Add the eggs and blend.
– Add the ham, walnuts, and grated cheese and stir.
GOOD.
– Place 1 sheet of dough on the counter, put a layer of filling and
unfold the opposite on high.
– Mark with a ravioli iron, taking care to seal the sides effectively and at last lower with a ravioli wheel. –
– Be certain the ravioli are effectively closed.
– Proceed the identical with the opposite plates.
Salsa
– Peel the tomatoes, making a cross on the other facet to the tip and
Put them in boiling water for a minute, take away them, take away the pores and skin and lower them into small cubes.
– Place the oil with the peeled and crushed garlic clove and the bay leaves in a saucepan over low warmth.
– Add the chopped onion and sauté.
– Add the tomatoes, combine and add the mushrooms and wine.
– Let it evaporate.
– Salt and pepper. Add the bottom chili and oregano.
Add the broth little by little till you obtain the density of a considerably thick sauce.
Preparation of the plate
Pour the ravioli into loads of boiling salted water and stir with
skimmer.
In a couple of minutes they may rise to the floor. Take away them. Place in a
Serve some sauce, pour the drained ravioli on high, cowl with the sauce and the grated cheese.
Serve.
