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Ingredients


Yield 8 portion of cooked pasta; scale 200 gr of made "agnolotti" before cooking


600 gr of fresh Ricotta cheese
2 lb of fresh pasta x ravioli
1 cup of Parmigiano Reggiano
1 ounce of fresh nutmeg
1 whole egg
1/2 cup of extra virgin olive oil
sea salt and ground black pepper
1.5 quart of Tomato sauce
1 cup of fresh basil


Preparation

Make your ravioli dough
Prepare the filling by mixing the fresh ricotta cheese with the parmesan cheese salt, the ground black pepper and the whole eggs, mix well and refrigerated.
Roll out the ravioli pasta dough at 1.5 millimeter of thickness then place the ricotta cheese mixture in a pastry bag with a round tip, start piping the mixture on the pasta sheet and place dot of 1.5 ounces each and leaving a space of 3 inches in between the drops, brush the edge of the sheet with whipped eggs wash, then sealed with another sheet of pasta with the same measurements, with a towel squeeze gently the pasta on the drops to remove excesses air, and with the pasta roller cutter cut the equal square "agnolotti" shape, At this point the pasta can be blanch in hot water for few minutes and then chilled in ice water bath then can be freeze by putting them on a tray with parchment paper with a touch oil, this will allow to be easily remove and bag it the single frozen "agnolottti".
If you are planning to use in the same day, boiled the "agnolotti" in a salted water until tender "al Dente" and add to the sauteed pan with the touch of melted butter and fresh basil then add the tomato sauce.Use a 4 ounces ladle of tomato sauce for each serving of 225 grams of cooked "agnolotti".


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