Description
Ravioli is one of the few Italian dishes that do not have a regional origin. Depending on the region, changing only the filling. For example, in Liguria ravioli are filled with meat, and in the region of Emilia-Romagna cheese. In Sardinia this kind of pasta called Culurgiones, has a semicircular shape and potato filling. Today, on the last day of competition of the Italian recipes I wanted to experiment and make the ravioli in Sardinian style, with tomato sauce.
Ingredients
-
Flour
400 g
-
Chicken egg
5 piece
-
Salt
1 tsp
-
Olive oil
3 tsp
-
Potatoes
500 g
-
Green onions
1 coup
-
Parsley
2 Tbsp
-
Cheese
4 Tbsp
-
Allspice
1 g
-
Garlic
3 tooth
-
Ricotta
50 g
-
Tomatoes mashed
1 pack
-
Basil
1 handful
Cooking
Pour the flour slide on the table, sprinkle with a pinch of salt, in the centre slides do deepen, break 3 eggs and 2 tsp of olive oil. Gradually pouring in the center of the flour, knead the dough. Knead it for 10 minutes until it becomes smooth and elastic. Wrap the dough with cling film and leave for an hour.
Meanwhile, peel the potatoes, cut it into cubes and boil in lightly salted water for 15 minutes (when ready). Water should be drained, thoroughly mash potatoes with a potato masher. Melkonarezannye add green onions, parsley, garlic, ricotta and half cheese. Egg, salt, pepper, mix everything thoroughly.
Divide the dough into 4 parts, each part roll out a very thin layer of a rectangular shape. Half of the reservoir to the middle with a teaspoon put the filling on a distance of 5 cm, cover the second half of the formation. The gaps carefully pressed (I used a wooden spatula), cut into our ravioli and spread on a plate, sprinkled with flour. The same is done with the rest of the test.
Boil ravioli in salted water for 4 minutes.
While they are cooking, in a pan of heated olive oil, pour there mashed tomatoes as follow heated, add melkorublenoy Basil, salt, pepper, mix well.
Serving: in a plate lay the ravioli, pour hot tomato sauce, sprinkle with remaining grated cheese, decorate with greens. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.