Fans of vareniki and dumplings will appreciate their Italian analog – ravioli. Gentle and light, with a spinach and cheese stuffing, in sour cream and greens sauce, they will deliver you unforgettable minutes of gastronomic pleasure.
It is required to you
- Ravioli:
- - 125 g of flour;
- - 2 eggs;
- - 1 yolk;
- - 1 tablespoons of the sweetened cream;
- - 100 g of spinach;
- - salt;
- - nutmeg pinch;
- - 100 g of soft cream cheese;
- - 100 g of strong cheese.
- Sauce:
- - 1.5 bulbs of onions shallot;
- - 1 large garlic glove;
- - 1 tablespoons of olive oil;
- - 125 g of dense sour cream;
- - 1 bunch of parsley;
- - dry basil.
Instruction
1. Sift flour in a cup and add to it 1 egg, a yolk, salt and nutmeg. Knead dough from these components, inwrap it in a foil and leave for 1 hour.
2. Wash up spinach, drench it with boiled water, and then cold water and small cut. Connect cream cheese to spinach, egg, I will merge also 70 g of strong cheese.
3. Take out dough for ravioli from a foil and thinly roll. By means of a gear form cut out from it circles, slightly moisten their edges with water. On a half of each circle put a spinach and cheese stuffing, close other half and you stick together edges. You cook ravioli in the boiling water of 6-7 minutes.
4. For sauce small cut onions shallot and garlic, you extinguish them in oil 3 minutes. Chop parsley and add a half to a frying pan with garlic and onions, put sour cream and dry seasoning there. You extinguish everything together 2 more minutes, then shake up mix in the blender.
5. Serve ravioli on a table with sauce, having strewed them with the grated strong cheese and having decorated with parsley greens.