Ep. 2

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wulkan
Издатель
Recipe :

For Pasta Sheet:
Flour - 130g
Whole egg - 1 or 45g
Egg Yolk - 1 or 30g
Salt - 1/6 tsp
Oil - 1-2 tsp

For Ricotta Cheese:
Milk - 1 litre
Lemon juice - 2 tbsp
Salt - 1 tsp
Fresh cream - 1/4 cup

For the Filling:
Ricotta cheese from 1 litre milk
Onion - 70g
Spinach leaves - 25g
Salt - 1/8tsp(if necessary)
Parmesan cheese - 2 tbsp

For the butter :
Heavy Whipping cream
Cold water
Whisk
salt

Final butter sauce :
1 tbsp salted butter
50ml water
2 large cloves of garlic

For Pasta Sheet:
1. Mix the above ingredients and form a tight dough. Cover with a cling wrap and rest for 20 minutes.
2. Take a small section and flatten out the dough piece into thin sheets. (tip : it should look translucent. When you place your fingers underneath the sheet, your finger tips should be visible)
3. Set it aside and prepare the ricotta filling

For the filling :
1. Heat milk upto 80-90 degree C gradually. Add salt and stir. Next Add lemon juice and stir.
2. Let it rest for 3-5 minutes and when it curdles completely, strain it.
3. When most of the water is strained, add the ricotta in a blender
4. In a pan, heat 2 tsp oil. Add sliced onion and Cook until the onion is soft.(on low heat)
5. Add spinach and cook until soft
6. Let it cool slightly, and then add it to the same blender, add salt and blend until a smooth paste form.
7. Fill a piping bag, and set it aside

For the final Pasta:
1. Take the flatten pasta sheet, trace out 10 cm diameter circles. Do not cut yet!
2. in the centre of one of these circles, pipe out a small amount of the ricotta (This is where the yolk will rest.
3. Pipe out ricotta around the centre. Keep some space, about 1.5 cm, from the edge of the traced circle. Make sure to form a nest like structure, so the egg yolk can sit comfortably in it.
4. Into the nest, add one egg yolk. Brush the edges with egg whites or water
5. Place another pasta sheet on top and slowly but tightly seal the edges.
6. Now cut off the Raviolo
7. To boiling water, add the raviolo. And cook for 3-4 minutes.
8. Make the butter sauce : sauté garlic in melted butter, and when the edge of the garlic are brown, add water. Cook for 2 mins until the sauce reduces a bit.
9. Add the sauce on top of the cooked raviolo.

All my love,
Feashts
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