For 4 people: For the ravioli: 300 g flour

origin: L'amaranto e Il Melograno ravioli are always perfect and delicious meal. The advantage is that you can perform ravioli countless different substances, so they still have other, just loosen the reins of his imagination and prepare them for their own way! I am confident that you will taste. Some of them you today, it's a recipe from Agnese (from the blog "L'amaranto e Il Melograno"). Pumpkin there is still the leader, along with orange and saffron, it is original, fragrant dish. If you do not have the machine to a paste (dough), just him well rozvaľkať and slice with roller slicer: the secrets of good ravioli is always prepared the way!
For 4 people: For the ravioli: 300 g flour "00" 3 eggs 1 egg yolk of eggs 500 g fresh spinach 200 g ricotta cheese vegetable peeler 25 g grated Parmesan salt For the cream: 800 g pulp orange pumpkin cream 3-4 tablespoons of cooking EV olive oil salt 1 large orange bio 2 sachets of saffron (1 = 0125 g) To prepare the stuffing for ravioli: Clean and wash the spinach leaves. In a suitably large pot let boil some water, add salt and add the spinach. vegetable peeler Cook for approx. vegetable peeler 5 minutes, drain, remove water and slice. Stir the ricotta supple cream, add the cooked spinach, Parmesan, egg yolk and salt. To prepare vegetable peeler the paste: Sprinkle flour on work surface in the form of fountains, center, add the egg with a fork, stir the flour and prepare a smooth dough. Sheeted dough into a large thin sheet. Wheel Chopping create rectangles and the center of each, add a teaspoon of filling. Translate parties so that we incur square and press the Region entered. For large ravioli as the picture, cut the dough into rectangles vegetable peeler large enough and add one tablespoon of filling. To prepare the cream: cut the pumpkin into small cubes and a smaller but higher saucepan with three tablespoons of oil and a glass of water cook until pumpkin is tender. Season vegetable peeler with salt. The mixers Blend pumpkin, cream and orange zest to a fine cream (Attention: use only pure orange vegetable peeler peel without the white inner part, otherwise we could get cream bitter taste). Mix the saffron in a small amount of water (a small cup of coffee) and add to the cream. Cook the ravioli in boiling salted water and one by one gently drain. Plate pour some cream, lay out ravioli and sprinkle over cream. Bon appetit!
English vegetable peeler Cooking
Tanti auguri a tutti voi!
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