Ingredients for the pasta:
1 2/3 cup all purpose flour
2/3 cup of water
1 tbsp parsley and lime seasoning (optional)
3/4 tsp salt
1 tsp olive oil
Ingredients for the filling:
1/2 onions thinly chopped
250g chestnut mushroom sliced and then cut in half
3 sticks of spring onions chopped
1 tbsp pine nuts
1 cut of vegetable stock
Black pepper
Method for the pasta:
1 - In a large bowl, combine the flour and salt, then add the water2 - Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water or if it's too wet, add bit more flour
3 - Turn the dough ball out onto a well-floured cutting board. Flour your hands as well
4 - You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable
5 - Let the dough rest, wrapped in cling film for about 10 minutes
Method for the filling:
1 - Fry the onion until tender
2 - Add the rest of the ingredients and stir for 10-15 minutes
3 - Let it cool before you start filling the raviolis
Filling your ravioli:
Cooking your ravioli:
1 - Place the raviolis (you should get around 20 in the end) on salted boiling water and cook until they all rise to the srufice of the pan or are soft.
2 - Sprinkle olive oil, sea salt and Vegusto No-Moo Mild-Aromatic "cheese" on the top
Enjoy!!
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