Transport Vehicles Gta Sa

Ravioli alla zucca

 Questa mattina ho preparato i ravioli di zucca...per la ricetta non potevo che affidarmi alla mia amica Grazia che è una vera e propria certezza!Purtroppo ho avuto grosse difficoltà a trovare un ingrediente che avrebbe dato ai ravioli un sapore particolare e quindi mi sono dovuta adattare senza....con le dosi di Grazia sono venuti quasi 100 ravioli.

ingredienti:

per la pasta:

1 kg di farina 

10 uova

per il ripieno:

2 kg di zucca

200 g di amaretti

200 g di parmigiano reggiano

salt black pepper nutmeg

for the sauce:

plenty of melted butter sage

Parmesan

also:

rice flour

Prepare the stuffing the day prima.Cuocere the whole pumpkin in the oven with the peel on pezzi.Una Once cooked remove the skin, wipe the potatoes and add the crushed amaretti passed to the mixer (if you have the fruit chutney 200 g'll need to pass in the mixer along with the macaroons). Add the Parmesan, salt, black pepper and a pinch of nutmeg, then let it cool cover with foil paper and keep refrigerated until the next day.

The morning after preparing the dough on a table by putting the flour, the eggs impastare.Quindi rolling dough by long rectangles of where you are going to place the stuffing in small heaps.

Close tight and cut the ravioli with a toothed wheel.

These are all the ravioli, I went one by one in the rice flour to prevent them from attacking each other.

Boil a few minutes in salted water and serve with melted butter and sage and some Parmesan cheese.

Grace's recipes are on Cookbook of the White as Chiado, whom I thank so much for the advice you gave me.