John Myers
Contents
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Ingredients
ravioli
- 250 g Semola di Grano Duro (durum wheat flour)
- 150 g Flour
- 4 Eggs
- 1 pinch Sugar
- 1 shot Olive oil
- 2 Egg yolk
- 400 g Nut and nougat cream sweet
- 1 pinch Salt
sauce
- 250 g Strawberries
- 3 tbsp Sugar
- 1 shot Peach liqueur
- 100 g Butter
- 200 g Amarettini almond biscuits
- 2 Mint stalk
Instructions
ravioli
- For the ravioli, knead all the ingredients (except for Nutella and egg yolks) into a smooth pasta dough, wrap in cling film and leave to rest in the refrigerator for an hour.
- Use a rolling pin to bring the dough to the desired thickness. Cover with Nutella, brush the edges with egg yolk, fold up and cut out the ravioli. Place on a plate lined with baking paper and pasta and freeze so that the Nutella does not become too runny during cooking. Bring the water to the boil and lightly season with salt. Add the ravioli and simmer very gently.
sauce
- For the sauce, mix half of the strawberries with 3 tablespoons of sugar and a little liqueur. Then keep in the refrigerator until done. Make a melt in a pan of butter and the crumbled amarettini.
- When the ravioli are ready, put them in the melt and turn them carefully. To finish, distribute the ravioli on the plates and garnish with fresh strawberries, mint and the strawberry-peach sauce.
Nutrition
Serving: 100gCalories: 396kcalCarbohydrates: 50.9gProtein: 5gFat: 18.8g
