8mm t=1.5m
1.2 X 90mm_dumpling/
0.8 X 90mm
1.6X1.6mm_spaghetti*
1.6X3.5mm_fettuccini*
1.2mm_angle hair*
2.5X2.5mm_udon*
2mm_ramen*
3mm_round thick
2mm_round thin
1.5X14mm_flat wide
1.5X7mm_flat thin
20
21
Ricotta spinach
ravioli with sage
butter
Fresh pasta
•
10.5 oz (300 g) pasta squares
Filling
•
10.5 oz (300 g) fresh spinach
•
9 oz (250g) ricotta cheese
•
9 oz (50g) Parmesan cheese, grated
•
1 oz (30g) (2 tbsp) pine nuts, roasted
•
Nutmeg, to taste
•
Extra: egg white, a brush
Sage butter
•
1.76 oz (50g) butter
•
10 sage leaves, chopped
•
1.7 fl oz (50ml) (3 tbsp + 1 tsp) cream
•
1.76 oz (50g) Parmesan cheese
•
Ground black pepper, to taste
Preparation
1.
Bring a large pan of salted water to a
boil and blanch the spinach by cooking
for 5 seconds, draining, refreshing with
cold water and draining again.
2.
Finely chop the spinach and combine
with the filling ingredients.
3.
Lay half of the pasta sheets on a
flat surface and place one heaping
teaspoon of the filling onto each pasta
sheet. Brush the edges of the pasta
with egg white and place another pasta
sheet on top, using a fork to seal the
edges to form an envelope.
4.
Prepare the sage butter. Melt the butter
in a saucepan on low heat. Add the
sage, sea salt and cream and simmer
for a few seconds. Stir in the cheese
until melted. Season.
5.
Cook the ravioli ready in 6–8 minutes.
Serve directly topped with the
sage butter.
EN
菠菜馅意式饺子
生面
•
300
克面条方块
馅料
•
300
克新鲜菠菜
•
250
克意大利乳清干酪
•
50
克帕尔马干酪，搓碎
•
30
克（
2
汤匙）松子，烤制
•
调味用肉豆蔻
•
其他：蛋清、一个刷子
鼠尾草牛油
•
50
克黄油
•
10
片鼠尾草叶，切碎
•
50
毫升（
3
汤匙 +
1
茶匙）奶油
•
50
克帕尔马干酪
•
调味用黑胡椒粉
准备
1.
将一大锅盐水煮沸，然后将菠菜焯烫
5
秒
钟，沥干水分，以冷水冷却，再次沥干水分。
2.
将菠菜细细切碎，并与馅料的各种原料搅拌在
一起。
3.
将半数的面皮铺在平坦的表面上，并将满满一
茶匙馅料放在每张面皮上。把蛋清刷在面皮边
缘，然后在上面铺上另一张面皮，用叉子密封
边缘以形成信封状。
4.
准备鼠尾草牛油。将黄油在一个平底锅中用小
火融化。加入鼠尾草、海盐和奶油，慢火煮几
秒钟。搅拌干酪直至融化。调味。
5.
在
6-8
分钟内将意式饺子煮好。上面直接加
上鼠尾草牛油即可食用。
SC
Содержание HR2375/00
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