5 November 2012 // flaviabi
To make pasta dough see here, to make the filling for 4 people:
250 gr, lentils from Castelluccio di Norcia
A glasso f white wine
Breadcrub
Half onion
Half garlic
Seller
Carrot
Lots of parsley
2 Bay leaves
2 sage leaves
Chili
1 truffle
Extra virgin olive oil
Honey aromatized with onion
Put lentils in water for 12 hours and then boil in water and wine for 1 hour adding onion, garlic, carrot, seller,bay leaves, sage, salt and chili. When ready mash it to make a cream. Add the breadcrumb to solidificate but please be careful not to make it too strong. Roll the pasta and prepare your ravioli. In a pan put olive oil and garlic and heat, add the grated truffle, chili and salt. When ravioli are cooked pass them into the pan, adding the parsley finely chopped. Serve your ravioli with a taste of honey aromatized with onion. DELICIOUS!!
Category Primi piatti: pasta | Tags: lenticchie,LENTILS,RAVIOLI,TARTUFO,TRUFFLE | No Comments
11 February 2012 // flaviabi
So much snow …. and then let’s spend time in the kitchen.!
My neighbor gave me an excellent pecorino cheese so I decide to make ravioli.
for the base of the dough view recipe here
for the filling: 300 gr. PECORINO cheese, two potatoes, 1 egg, 10-15 walnuts, nutmeg, salt, black pepper, butter, sage
Peel the potatoes and cut into cubes and boil in salted water for 15 minutes. When cooked, mash with a masher and mix with grated pecorino. Mix well and add the egg and chopped nuts, and few grated nutmeg. Roll out the dough and prepare ravioli with pecorino mixture. Cook the ravioli in salted water, drain and sauté in a pan with butter, sage leaves and sprinkle with black pepper before serving.
Category Primi piatti: pasta | Tags: NOCI.WELNUTS,pecorino,PECORINO CHEESE,RAVIOLI | 1 Comment
16 September 2011 // flaviabi
Ingredients for 4 people:
for the basic dough view recipe here
for the filling: 250 gr. Ricotta-150 gr. Mushroom-salt-pepper-1 clove of garlic, white wine
In a frying pan with olive oil and a clove of garlic, cook for 10 minutes the mushrooms cut into thin slices. Add a pinch of salt, pepper and blend with the white wine. When they are cooked put it in a blender and make a cream and add it to the ricotta, mixing well. . Place sprigs of this mixture over the pasta, distance about 8-10 cm apart. Place another sheet of pasta on top, and with a round cutter cut out the ravioli. Boil in salted water and seasoned with melted butter, with a few leaves of sage, and sprinkle with black pepper before serving.
Category Primi piatti: pasta | Tags: FUNGHI,MUSHROOMS,RAVIOLI,ricotta,RICOTTA CHEESE | No Comments