Obrazki Motoryzacyjne Z Tekstami

Artichoke Ravioli

I really like to make ravioli at home, are so many combinations of filling and sauce that I always try to do it differently.

ravioli with artichokes and prosciutto

Ingredients

For the dough:

150 grams of flour 00

150 grams of durum wheat

3 medium eggs

A pinch of salt 1 egg white

For the filling: 3

artichokes 4 tablespoons Parmesan or Parmesan cheese 2 tablespoons

4 slices of ham

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For the sauce:

2 artichokes 2 tablespoons olive oil

A pinch of chili powder 3 tablespoons cream

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Procedure for the dough:

1) In a wooden pastry board, add the flours, make a fountain in the center and put the eggs and salt. Whisk the eggs in the center

2) embedded into the flour, little by little, to mix all the ingredients

3) Form a loaf and grease with a little olive oil (which will prevent the formation of the crust ). Let it rest for half an hour

4) Take the dough, and gradually pass into the machine to the dough. Obtain the very thin strips and sprinkle with the flour to prevent them from attacking each other

5) based on the strips small dollops of dough away from them, brush edges with egg white (which will better adhere to the dough) and cover with another strip. With a wheel talgliapasta toothed get the ravioli and press the edges with your hands so that the filling can not escape during cooking

6) Place the ravioli, as you do, on a cardboard tray in which you sprinkle the flour. Let stand until they are cooked (can be stored in refrigerator).

7) Cook in boiling salted water and when the pasta is cooked, take the ravioli with a slotted spoon and transfer them to the pan with the sauce

procedure for the filling:

1) Cut the artichokes into wedges , cook them in a pan with a little oil. Add salt and dilute with a few tablespoons of water and cook

2) Place the artichokes, well drained, in a blender along with the grain (or parmesan) cheese, ricotta cheese and sliced \u200b\u200bham and mix until a thick creamy sauce

Procedure for the sauce:

1) Repeat the procedure of filling, then cut the artichokes into thin slices , cook them in a pan with a little oil. Add salt and dilute with a few tablespoons of water and cook. Add a pinch of paprika and when the artichokes are cooked well mix the cream.