John Myers
Contents
show
Cooking: Ravioli- Parmigiana
The perfect cooking: ravioli- parmigiana recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 300 g Pasta flour
- 3 Eggs
- 3 El Oil
- 1 Tl Salt
Filling:
- 50 g Grated Parmesan
- 50 g Breadcrumbs
- 1 Egg
- 1 small Diced onion
- Salt and pepper
- Nutmeg
Espagnole sauce:
- 2 tbsp Liquid butter
- 1 El Flour
- 1 tsp Tomato paste
- 200 ml Veal stock
- 25 g Diced Bacon
- 1 Chopped onion
- Thyme
- Salt and pepper
- Wine
- First prepare the pasta dough, knead the ingredients well for about 10 – 15 minutes then let it rest for an hour. For the sauce: put the butter in a pan, stir in the flour, then add the tomato paste and the broth. Fry the bacon and onion in oil, add to the sauce and cook through.
- For the filling, mix the Parmesan with breadcrumbs, egg, onion, nutmeg, salt, pepper and enough Espagnole sauce to form a semi-firm dough.
- Now roll out the pasta dough on a ravioli board and put some of the filling on the pastry sheets, cut out, put in boiling salted water and briefly bring to the boil. Serve with the rest of the sauce and add a little more Parmesan cheese.
Facebook Comments