Casentino Ravioli Recipe
Casentino Ravioli Recipes
ground black pepper
the flour up into a mound on a marble pastry slab or wooden board or
well in the centre and break the eggs into it with a generous dash
your hand (fingers together) as a "paddle", or a fork, stir the eggs
and gradually incorporate the flour, working with your hands once
most of the flour has been absorbed.
the dough, sprinkling it with extra flour to prevent it from
sticking, until it is smooth and elastic.
into a ball and divide in half or in quarters.
with a cloth and set aside.
the spinach in a large saucepan of boiling salted water and cook for
squeeze out excess moisture and chop finely.
large mixing bowl, combine the spinach with the ricotta, the eggs
and the extra yolk, nutmeg, salt and pepper.
floured work surface, roll out each piece of dough until about 1-3
the pasta sheets into 7.5 cm squares.
2 teaspoons of filling in the center of each and then gather the
edges together over it, pinching them firmly.
in a single layer on a floured cloth and leave to stand for 2-3
a large saucepan of salted water to a boil with a few drops of oil
to stop the ravioli sticking together.
the ravioli and cook until they rise to the surface.
with a slotted spoon and transfer to a heated serving dish.
: 30 minutes + 2-3 hours standing
: 11/2 hours
Recipe grading : fairly easy
Suggested wine : a dry red (Chianti
ravioli with tomato or meat sauce.
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