Home Ravioli (caramelly) ricotta, parmesan, cream, herbs ...

21. February 2012

I've always been fascinated, made home-made pasta, that variability ... You can make your own shapes and fillings. It's also good to do more and just let them wait in the freezer when their time comes and you will have little time.
Here's the recipe for my favorite combination.
For 4 persons

60 minut - 2 porce

Postup

Flour flour with a pinch of salt in a bowl or bowl, in the middle of a dill, in which fork we mix the eggs until thick enough that we have to proceed manually until we process a silk elastic dough which we leave for at least half an hour to rest in the fridge. You can let the robot do the work for you ..
Prepare your fill by mixing ricotta, grated parmesan and chopped herbs that you can also improvise with, for example, add rosemary, basil or mint ...
Dessert the dough to the thinner bands of about 1 mm (on the pasta machine number 2), about 10 cm wide or according to the width of the machine. We cut the strip 5 cm, so that 5 × 10cm rectangles are created, put the spoon in the center, put the spots on the brush with water and pack the filling like candies.
We cook as purchased pasta in salted water with olive oil, but only 3 minutes.
Meanwhile, put the cream in the pot, add the grated cheese and heat until it dissolves, season with salt and pepper. You can also grasp the cheese sauce and use your favorite combinations.
Boil the cooked pasta on a plate, wipe the sauce and decorate the herbs.

My Tips: 1. Flour have different absorbency, so it is natural that the ratio of "middle" eggs and flour can not be determined exactly. It may happen that the mixture will be too dry or sticky, if necessary add a little flour or egg.

2. Try flour from bioharmony, have a varied selection, and prices are no different from non-organic products.
http://www.probio.cz/products/objects