Description
I have often made ravioli with the meat filling, but the lentils tasted for the first time. Of course, I knew that would be delicious, but the result exceeded all my expectations! The ravioli came out incredibly delicious and definitely going in my permanent diet! For a change in the batter slurry of spinach to get a bright spring color. The combination of green and orange looks very harmonious on the plate. Unfortunately, I have not kept photos of the preparation of the test itself (forgot to insert the card), but I hope that its preparation will not cause difficulties. I recommend everyone to try this wonderful dish and not just in the post.
Ingredients
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Flour
125 g
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Water
75 g
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Spinach
4 handful
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Lentils
0.5 cup
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Mushrooms
10 piece
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Onion
0.5 piece
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Curry
0.333 tsp
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Salt
1 piece
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Black pepper
1 piece
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Parsley
0.5 coup
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Oregano
0.5 tsp
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Olive oil
3 Tbsp
Cooking
In order to dye the dough green, you need to make a paste of spinach. First, it is necessary to throw in the boiling water and cook 2 minutes, then RUB through a sieve. If there's cake to throw it out, and the slurry was retained for the test. Pour the flour mound on a clean work surface, sift it. Make a small depression in the crater's center. Pour in some water, put the paste of spinach and with a fork begin to stir the water, collecting the flour from the edges. Gradually add all the water and when the dough will become a bit homogeneous, continue to knead it with your hands. Knead the dough to elasticity about 10 minutes. The finished dough roll into a ball, sprinkle with flour, cover with cling film and put into a cool place at least half an hour.
Boil the lentils until cooked, can be a little bit longer to tenderize.
Clean the mushrooms and finely chop. Onion cut into small cubes. Fry in a pan onion until transparent, add the mushrooms and fry for 5-7 minutes, stirring occasionally.
Mix the lentils, mushrooms, onions, curry. Salt and pepper to taste.
Rested divide the dough in half, roll out as thin as possible in two identical layers.
On one of the layers spread 1 teaspoon of filling every 3 inches in rows. Brush a little water between the rows. The second layer keep under the kitchen towel because it dries very quickly. Toppings may slightly remain, but I think it does not disappear, because it turns out very tasty =)
Top with another layer and press gently between the rows, removing from a ball filled with air. Better to start from the center moving to the edges. It is important how to seal edges of each ravioli, otherwise they will open during cooking.
Cut the dough into squares using a special knife or a wheel or just a regular knife. I got 15 pieces. You can boil them all at once, and you can freeze. Cook the ravioli in plenty of boiling salted water about 4 minutes.
Prepare the filling for ravioli. To do this, mix in a separate bowl, chopped parsley, dried or fresh oregano, olive oil.
Pour over prepared ravioli, the resulting dressing and serve.
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