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Posts Tagged ‘RAVIOLI’

  1. RAVIOLI FILLED WITH LENTILS

    5 November 2012 // flaviabi

    ravioli di lenticchie

    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!!


  2. RAVIOLI PECORINO,POTATOES AND WALNUTS

    11 February 2012 // flaviabi

    ravioli

    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.


  3. RAVIOLI FILLED WITH RICOTTA AND MUSHROOMS

    16 September 2011 // flaviabi

    ravioli ricotta e funghi

    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.