Gay Beats Sydney Wentworhville

Ravioli di ricotta, salsiccia e formaggio in salsa rosa

Hooolaaaa
ed eccoci alla ricetta di metà week: ravioli with ricotta, sausage and cheese sauce . Prepared Sunday morning at a good pace of the transition between a sweet and another one!
The idea for this came to me reading a stuffing recipe, where it was used and the ricotta cheese to make a paste to season the pasta and sausage and cooked separately to be added later ... who knows why I said that I would see as good as a filling for ravioli. However, attempted and successful experiment I would say :-)
begin to make fresh pasta with eggs in the traditional way.

Ingredients for pasta:

- 250 grams of flour type 00
- 50 grams of wheat flour
- 3 eggs
- a pinch of salt

After placing the two types of flour to form a crater break the eggs in the center and whip by adding a pinch of salt, you start to mix flour until you get to mix well. Continue to knead until the mixture becomes soft and supple texture. You create a ball and starts to cool down outside the window, wrapped in plastic wrap.
Meanwhile, prepare the dough, here's ingedienti:

Ingredients for the ravioli dough:

- 400 g cheese
- 2 sausages
- 80 grams of grated parmesan
- salt
- plenty of freshly ground pepper

In a bowl, mix well chopped fresh sausage, ricotta drained of its liquid and the grated Parmesan cheese, you add salt and add a good grinding of pepper.

It takes the dough from his place of cooling and start to draw to create thin sheets (the machine just pass the number 5 making sure that it is well wide). He lies down on a sheet of pasta for ravioli mold, placing a bit of dough in each area and cover with another sheet of pasta, it passes over the ravioli with mattarellino and here they are ready. Remember to put flour on the bottom of the mold does not come off otherwise the dumplings well prepared ... once you put on a dusting of the bottom plate with flour.

Now all that remains is to prepare the sauce (I have to tell the truth ... I did not know quite how to dress .. I have opted for a not too tasty sauce that did not conceal the over- taste of the filling): you defrost in a pan, a square of butter, melted once you add the fresh cream and a tablespoon of tomato paste mix well to create a sauce the color of salmon. You add salt and add freshly ground pepper, leaving the sauce thicken a bit. Before you turn off the heat under the pan, add two handfuls of grated Parmesan cheese:

You cook the ravioli in salted water and drained once you add the sauce, stirring to mix it all up:

Serve on plates as desired by adding an extra sprinkling of parmesan grattugiato.

:-)) alla prossima ricetta miei cari...spero che questo ripieno vi possa stimolare a preparare ravioli (io li adoro in qualunque modo si facciano).