30 months Parmigiano Reggiano ravioli with cherry tomatoes confit and Parmesan wafers. To achieve them it only takes a little’ patience and the desire to try a homemade cuisine based on simplicity and very few ingredients, but all of excellence. What you need to prepare every good RECIPE OF FILLED PASTA. You have already read my article on SIX FORMS OF RAVIOLI EASY AND FAST TO DO IN HOUSE with the VIDEO TUTORIAL step by step?
The browse egg obviously is handmade (found HERE the basic recipe) and it couldn't be easier to prepare and to apply, so you have no excuse. The filling of the ravioli with confit tomatoes Parmigiano Reggiano is even simpler: Parmesan cheese 30 months, the flavor and unmistakable grain, mixed with a little cream and a pinch of nutmeg and a little black pepper. I remind you that the PDO Parmigiano Reggiano over 30 months of seasoning becomes naturally lactose-free and then, if you use soy cream, even those who are allergic to lactose can eat these dumplings.
The toppings are the cherry tomatoes, First confit cooked in the oven and then retouched in a pan with a little’ by timo. In order to obtain a slightly sour and still fresh salsa. Of course you can cook any kind of tomato confit, bearing in mind that most will be great more must cook. They could not miss the Parmesan wafers that give crunchiness to the dish. If you had in mind to prepare ravioli for an elegant and refined dinner, they may surprise you. Have a good day.
5 comments
And at home I have the air conditioner! I'm a masochist :Q But when I put something in my head there is no way to make me change my mind. Tomorrow then I tell you ;) grazieeeeeeee :*
Hello dear Ada :) tonight I try this recipe. I do not own nor rolling pin, or pastry Board and without the right tools, I'm afraid to make a mess… I opt for the dough ready and I go from there?
As always, Thanks!! A hug,
Ilaria
Ilaria Hello dear! a question… to browse ready you mean that for lasagna? Because I don't think you can make the ravioli from the browse ready…to fold is too dry and especially ... the ravioli would open… I don't recommend…
If I get a rolling pin I can do something? The pastry Board tough, I don't know who to ask…
With a rolling pin you can make fresh pasta on any surface, as long as clean: the worktop, a table, a cutting board. You gotta pull it thin but not too. Do you have a monstrous willpower to make ravioli with this hot! But the recipe is easy, you will definitely!!! Let me know!!!!