Friday, April 22, 2011

Ravioli with spinach and herb parsley juice

Second recipe book "Emotions greedy Fredy Girardet ... Ingredients for 4 people 4oogr dough ravioli 200g curly parsley 40gr parsley 100g fresh spinach few leaves of chervil 50g shallots 50g ricotta cheese 2 dl vegetable broth 1 teaspoon cornstarch tip 1 tablespoon oil extra virgin olive 30g butter 1 egg dish for semolina herbs for garnish Salt and freshly ground pepper Ravioli dough 250g flour 3 small eggs (150g) 1 pinch of salt in a bowl to knead, add flour, a pinch of salt and 1 egg.

Turn the dough hooks slowly. When the first egg is absorbed, add the second and third. Work slowly at first, then faster until the dough is formed itself into a ball hard, but elastic and not sticky. Wrap the dough in plastic wrap and let stand for 2 hours in refrigerator. Implementation For the stuffing, trimmed carefully curled parsley, parsley and spinach.

Bring to a boil a large pot of salted water, throw in both parsley and let boil 5 minutes back. Drain, refresh them in cold water and drain again. Blanch spinach 2 minutes, cool them and drain them. Finely chop shallots. Repeat drained parsley, squeeze them tight between your hands to remove any water, then put aside for 50g in the juice of parsley.

In a sauté pan, pour 1 tablespoon extra virgin olive oil and chopped shallots, wear on medium heat until shallots are translucent, add the remaining parsley and spinach, stirring with a fork to defeat them. Season with salt and pepper, stir for 30 seconds and discard on a board. Chop everything coarsely with a knife and let cool.

Mix with the ricotta and season. Divide the total mass in 20 balls the size of a walnut. Roll dough to 2 mm. Divide into two rolled equal put flat on the floured board. Separate the yolks from egg white, put the yolk in a cup, mix it with 1 tablespoon cold water and brush in one of two rolled using a brush.

Arrange above, 4 cm apart from each other, the 20 balls of filling. Cover lightly with the second piecrust and press with your fingers around each dumpling stuffing to mesh the two pastes. Cut the ravioli with a fluted cookie cutter and place them on hold on a tray covered with a thin layer of semolina.

Cover with a cloth to prevent drying. Juice of parsley, place in bowl mix 50gr parsley and reserved 2 dl vegetable stock, rotate, and then go through a fine strainer into a small saucepan, pressing to get all the juices. Heat. Mix the cornstarch with 1 tablespoon cold water, pour the juice of parsley, stir and remove from heat.

Poach the dumplings cook about 5 minutes in boiling salted water much mixed with 1 tablespoon olive oil. Drain them as and when a machine. Warm finishes juice parsley and check seasoning. Heat the ravioli in a heated pan with 30g butter, season and stir gently until they are heated to. Presentation Pour juice of parsley on the bottom of a shallow dish and arrange the dumplings hot corona above.

Decorate as desired the plate with a small bunch of herbs and chervil. I had the great pleasure of receiving the book "Emotions greedy" by siteLivresdecuisine. net This book is normally 44.21 Euros and you can get it at a price of 24.90 euros!! It's incredible prices, I'm a fan of this site! You can get it overdeliver Cooking This internet shop to be the first of its kind that specializes in cookbooks.

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