vrijdag 21 juni 2013

Pesaro-Style Ravioli With Tomato Sauce, Parsley and Parmesan

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



Ingredients


for the pasta dough


400g “00” pasta flour8 Egg yolkspinch of salt


for the stuffing


200g Ricotta, homemade is best and fun to make75g fresh spinachjuice of half a lemon1 eggpinch of freshly grated nutmegsalt and pepper


for the tomato sauce


olive oil1 large onion, fine diced2 carrots, peeled and fine diced2 celery sticks, fine diced3 garlic cloves, chopped2 tins good quality Italian chopped tomatoes1tsp dried thyme


to garnish


50g Parmesan, freshly gratedhandful of fresh flat-leaf parsley, choppeddrizzle of Tuscan extra-virgin olive oil


Directions




See on passionepercucina.blogspot.it

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