1 kg noodle pastry
500 g filling
50 ml oil
10 g salt
2 cloves of garlic
100 g butter
50 g grated Parmesan cheese
500 ml jus lie
salt and milled pepper
500 g filling
50 ml oil
10 g salt
2 cloves of garlic
100 g butter
50 g grated Parmesan cheese
500 ml jus lie
salt and milled pepper
accompaniments
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method
1. Roll out the pastry into an oblong 80 cm x 40 cm and not more than 2 mm in thickness.
2. Cut into two equal parts.
3. Place the filling into a piping bag with a 1 cm plain tube and pipe 100 x 5 g pieces 4 cm apart on one of the sheets of pastry.
4. Eggwash between each piece of filling and lay the second piece of pastry over the top.
5. Press down between the fillings, then cut into rounds with a small fancy round cutter or into squares with a serrated pastry wheel.
6. Spread out the ravioli on a tray previously sprinkled with fine semolina and allow to dry for 10 minutes.
7. Heat 5 litres water, add the salt and oil and, when simmering, place in the ravioli.
8. Gently move the ravioli around while cooking to prevent them from sticking and simmer for 8-10 minutes.
9. Melt the butter in a shallow pan but do not let it colour; add the crushed garlic and cook for a few moments in order to flavour the butter, then remove it.
10. Add the drained ravioli and gently toss without breaking them up and season with salt and black pepper from the mill.
11. Place a little of the jus lie in the bottom of a suitable shallow dish, add the ravioli then mask with the remainder of the sauce.
12. Sprinkle with the grated Parmesan cheese and melted butter and gratin-ate under a salamander grill.
2. Cut into two equal parts.
3. Place the filling into a piping bag with a 1 cm plain tube and pipe 100 x 5 g pieces 4 cm apart on one of the sheets of pastry.
4. Eggwash between each piece of filling and lay the second piece of pastry over the top.
5. Press down between the fillings, then cut into rounds with a small fancy round cutter or into squares with a serrated pastry wheel.
6. Spread out the ravioli on a tray previously sprinkled with fine semolina and allow to dry for 10 minutes.
7. Heat 5 litres water, add the salt and oil and, when simmering, place in the ravioli.
8. Gently move the ravioli around while cooking to prevent them from sticking and simmer for 8-10 minutes.
9. Melt the butter in a shallow pan but do not let it colour; add the crushed garlic and cook for a few moments in order to flavour the butter, then remove it.
10. Add the drained ravioli and gently toss without breaking them up and season with salt and black pepper from the mill.
11. Place a little of the jus lie in the bottom of a suitable shallow dish, add the ravioli then mask with the remainder of the sauce.
12. Sprinkle with the grated Parmesan cheese and melted butter and gratin-ate under a salamander grill.
serving amount
serves 10
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