Homemade ravioli with cheese and nuts

Description

Homemade ravioli with cheese filling a thick, fragrant Basil and sweet pine nuts. Given my love for cooking, secretly suspecting a passion for the Italian kitchen (several times regaled friends with dishes cooked according to recipes Oxana_71 ), recently gave me a silver device with a proud inscription "Made In Italy" (believe that sign on the word). Put on your court results of the first test. Do not judge strictly, for very far away to me to Italy...

Ingredients

Flour

200 g
Chicken egg

2 piece
Dry white wine

50 ml
Cheese curd

150 ml
Garlic

1 piece
Parmesan

1 Tbsp
Sauce
Pine nuts

20 g
Basil
Salt

0.5 tsp

Cooking

[b]Mix flour, salt, egg and wine, well knead the dough and leave it to relax a bit under the cling film.[/b]

[b]For the filling, we need to pound cottage cheese, 1 egg white, grated Parmesan and chopped garlic.[/b]

[b]Back to the test. Roll it as thin as possible.[/b] [i] the Dough was quite elastic, you have to work hard. Instead of flour when rolling need to pour a little.[/i]

[b]and here is presented the miracle device. If raviolini in the household, then you can do without it. It is necessary to divide the dough in half, brush one sheet with egg yolk and groups to place the filling, cover with the second layer and cut into squares. Usually I did. But now it's time to test![/b] [i] I don't think friends have hinted at my curves ravioli, just wanted to do something nice.[/i]

[b]Raviolini powder the flour. Divide the dough in half. Freely single layer, cover with the form, trying to get the dough formed of the recess.[/b]

[b]Grease the first layer of dough with egg yolk. You can lubricate not completely, but in the field of future joints. Spread the filling.[/b] [i] At this stage of the test I was waiting for a problem. The toppings I wanted to put more, but the filling was soft, he had to save for fear that it will simply come out from all seams. [/i]

[b]Cover the dough with a filling of the second reservoir.[/b] [i] Here and it turned out that to save me failed. The filling is formed treacherous hills. [/i]

[i]If the filling was thicker, such as minced meat, and it would be possible to fill her tight holes in the dough, for the formation of ravioli we had to just roll out the top layer with a rolling pin. But I didn't even try... Instead, walked with a rolling pin just at the seams "dumplings".[/i]

[b]get here are pads.[/b]

[b]Ravioli is served hot. So it's time to think about the sauce. In this case, of tomatoes and Basil. [/b] [i] Wanted to cook it from fresh vegetables, but in winter (and spring something late) tomatoes in our area have neither taste nor smell, nor colour. Had to use pre-made canned sauce.[/i]

[b]Boil the ravioli for 5 minutes.[/b] [i] Caused concern those instances, the seams of which still formed holes. But I was worrying for nothing. Filling when lowering the ravioli in boiling water did not leave his hiding place, apparently due to the presence of protein in the composition.[/i]

[b]Arrange ravioli on plates, add sauce, sprinkle with pine nuts, decorate with the fresh Basil. The specified number of products designed for 2 servings, but the portions are large, and the dish is hearty, so it is possible and to think for three. [/b]

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