Two ways to make ravioli
Raviols are pasta cushions with a rather delicate texture, which are used to make the pasta.The relatively unpretentious nature of the pasta is richly rewarding when you finally get to enjoy it.
Ingredients for the dish
pasta dough 1 egg
Tomato ravioli and truffle foam
/strong> 2 dl fresh dates (or equivalent);200g ricotta cheese 2 shallots 1 clove of garlic 1 tbsp butter 1 tsp dried thyme salt and pepper a few drops of truffle juice (try to get the right mushroom juice)2 dl skimmed milk 0.5 tsp potato flour Pinachini Ravioli with Tomato Sauce 3 handfuls of fresh spinach (or equivalent); frozen) butter 200g ricotta cheese 4 tablespoons Parmesan grated 1 teaspoon tomato paste (good quality) 1 handful fresh basil and/or oregano salt and pepper and sugar First mix the pasta dough. For the ravioli, roll out four long, very thin strips of pasta, about 7 cm x 70 cm. Tomato ravioli and truffle foam Salt onion and garlic very finely and fry in a pan with butter. Dice myös tomatoes quite small and put in the pan, they will shrink when the water starts to boil. Fry the browned buckwheat mixture and season with thyme, salt and pepper. Place the buckwheat mixture in a bowl and mix with the ricotta cheese until smooth. Cook and boil the ravioli according to the instructions below. While the ravioli are boiling, make the truffle foam. Place the ingredients in a small saucepan, bring to the boil and whisk with a hand blender until frothy and the potato flour is well blended. Spoon over ravioli. Pinachini Ravioli with Tomato Sauce Slice fresh spinach very finely and fry with 1 tbsp butter in a pan. Scrape the spinach into a bowl, grate a couple of tablespoons of parmesan cheese over the top and spoon the ricotta over the top. Season with salt and pepper. Stir until smooth. Put the tomato paste in a pan to heat the tomato paste. Cook the ravioli according to the instructions below. While the ravioli are drying, fry the tomato paste in the pan for a moment, season with salt, sugar and pepper. Then put the ravioli in the pan, add a few drops of salt and pepper and serve on plates. Garnish with Parmesan and herbs. Bring the pasta water to the boil and season with salt. Cut one pasta sieve crosswise in front of you and place a teaspoonful of pasta 2 cm from the left edge. Continue from there, placing a similar teaspoonful 7 cents from the bottom to the end (the chord on the top will not quite reach the end, however). Brush the bare spots of pasta with the beaten egg. Take another pasta soiree and fold it tightly over the top. Do not leave any air in the bag, otherwise the ravioli will be torn and cooked. Press the egg-coated pasta seams together very tightly. Cut the ravioli apart so that each ravioli has the same amount of “crust”. You can use a textured cutter to make a stylish edge. Make another pasta soiree in the same style. Cook the ravioli quickly, for 3-4 minutes and dry for a while before continuing. Italy Vegetarian pasta spinach mushroom dishes Cooking and cooking the ravioli