Motorolaphone Tools 4.5.5a

At the Table with "The Pumpkin" Amazing

bitter herb ricotta ravioli

Ingredients: for 14-16 people for 10 eggs, pasta

800 gr. of wheat flour;

200 gr. of wheat flour, 13 eggs

;

1 kg herbs;

200 gr. butter;

50 gr. sage;

A white onion, two cloves of garlic

;

20-30 leaves bitter herbs

100 gr. bread crumbs;

300 gr. Parmesan cheese;

nutmeg, salt.

Dressing:

200 gr. butter;

sage.

Preparation:

all the filling ingredients are blended balancing consistency.

The one is to spend wisely on the fire sliced \u200b\u200bbread soaked in a little cream, just a moment to dry it.

The dough is spread thin and are obtained with the form of disks 5 / 6 cm in diameter.

At the center is covered with a second disc of dough.

seasoned with melted butter, a leaf of bitter herb, Parmesan and a recall of ground almonds.

The wine is the ideal Pergolas Prendina of the Sun.

capunsei

Ingredients: (serves 6)

600 gr. breadcrumbs;

300 gr. grated parmesan cheese, 2 eggs

;

salt, pepper, walnut nutmeg, chopped parsley;

boiling chicken broth and meat;

a knob of butter softened at room temperature;

butter, sage leaves.

Preparation:

In a bowl put the bread crumbs, salt, pepper, a sprinkling of nutmeg and slowly add the boiling broth, work well with hands until dough is consistency. When it is cooled add the other ingredients, cheese, eggs, butter and chopped parsley.

Take a small piece of dough, roll it on a work surface with the palms of the hands, resulting in cord diameter 1.5 diameter to be cut into small cylinders approximately 3 cm in length. Each cylinder will be working with his hands to give the typical oval shape with pointed ends. Boil the broth and drain just starting to go up. Season with sage butter and serve with plenty of light amber and grated Parmesan cheese.

Tortelli Cherry

Ingredients:

Composed and / or cherry jam;

mustard fruits and vegetables;

Ricotta;

Breadcrumbs;

Grano Padano cheese;

salt, spices;

(cooked wine)

Preparation: Prepare the filling

tortello of putting all the ingredients together.

Prepare the dough for egg pasta by adding drops of cherry juice and beetroot to get the reddish color and fold the triangle-shaped ravioli.

Cook in salted water and serve with a sprinkling of cheese and melted butter.