25 February 2013 // flaviabi
For 4 people:
320 gr. Fusilli (short pasta)
250 gr. cauliflower
1 onion
1 clove of garlic
Fresh chives
basil
milk
white wine
ginger
150 gr. Salted hard Ricotta
Sauté finely chopped onion in the pan, crushed garlic, a few leaves of basil and grated ginger. Pour in the white wine and add the cauliflower. Bring to a lengthening cooking with milk and water (in equal amounts). Season with salt and when cooked, pass them to the blender. When the pasta is cooked, drain and put it in the pan with the cauliflower puree, add the grated ricotta and chives thinly sliced.
Category Primi piatti: pasta | Tags: CAULIFLOWER,cavolfiori,fusilli,pasta,RICOTTA CHEESE,RICOTTA SALATA,zenzero | No Comments
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
