Ravioli with crab meat and mozzarella with spinach sauce

Description

Ravioli (ital. ravioli) — Italian pasta from dough with different fillings. Analogue ravioli are dumplings (in Russian cuisine) or varenyky (in Ukrainian cuisine), but in contrast to the dumplings, ravioli can be dessert dish, that is, with a sweet filling of fruit or berries. Ravioli are mentioned in Italian literature from the 13th century until the return of Marco Polo from China, and initially was considered a Sicilian dish that might indicate that borrowing of this dish in other Mediterranean peoples. China is the ancestral home of all similar dishes (dumplings, posture, dumplings, dumplings, Mandu, etc.), or they were invented by different people at different times independently, is a controversial issue in the history of cooking.

Ingredients

Spinach

50 г
Onion

1 шт
Garlic

3 зуб.
Olive oil

20 мл
Cream

150 мл
Nutmeg

1/6 ч. л.
Cheese

3 ст. л.
Flour

300 г
Chicken egg

4 шт
Meat

170 г
Mozzarella

150 г
Parsley

1/3 пуч.
Chili

1/6 ч. л.
Salt
Butter

70 г
Basil

5 шт

Cooking

Sift the flour on a work surface, make a well and pour in 3 beaten eggs and a teaspoon of salt.

Knead the dough for at least 10 minutes. Wrap in cling film and allow to rest.

Now for the sauce. Finely chop the garlic and onion.

In a heated saucepan pour the olive oil, add garlic and onion and keep long over the fire.

Put defrosted spinach into the oil, fry (if you have fresh spinach, lightly blanchere in salted water (3 minutes), recline on a sieve; finely chop)

Add the cream. Put a pinch of ground nutmeg, and salt. Finely chopped Basil.

Add grated Parmesan and bring the sauce to the desired thickness.

Now the stuffing. In a blender put crab meat, fresh mozzarella, parsley, chilli flakes and salt. Here is our stuffing is ready. (mozzarella is better to replace rikoto, I just was not available) How to carve crab, see here :) http://www.povarenok.ru/recipes/show/62375/

Roll the dough very thin, fine, if you have a pasta machine, if not, roll your sleeves and gain strength. And roll out the dough about 3 mm thick. Cut it into squares 3 by 3 cm, Put inside of the ball of meat. Next, the edges lubricated with beaten egg.

Cover with second half and press well around the filling.

Our drop ravioli in salted, boiling water. Cook 3-5 minutes, until tender.

But our foundling, the smell forced him to loudly sing me his song "meow", and I had to buy him the remaining meat, he loved it! :)

Pour the ravioli with melted butter and spinach sauce! That's all! Bravo Italy!

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