PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
PATATE
marta mostra 2012 -01
Paolo_Marracchi_gastronomia01Br
Stefano_Aramini_gastronomia01
tortelli01
DSC_6625
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MUGELLO_Marco_Lorini_01
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crostini8
MUGELLO_Marco_Lorini_01
Paolo_Marracchi_gastronomia01Br
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
marta mostra 2012 -01
Stefano_Aramini_gastronomia01
tortelli01
PATATE
tortelli02
DSC_6625
1 2 3 4 5 6 7 8 9 10

Prepare the pasta dough with five eggs and 500 grams of flour. Shape into a smooth, round ball, cover and leave aside for half an hour. In the meantime prepare the stuffing by blending 100 grams of boiled spinach with 500 grams of fresh sheep's cheese, 200 grams of Parmesan cheese, 30 grams of seasoned sheep's cheese and an egg. Flavour with salt, pepper and nutmeg. Roll out the pastry and prepare the ravioli by placing a spoonful of stuffing every two centimetres on half of the sheet of pastry. Pull over the remaining half sheet of pastry and cut into squares with the special cutting utensil. Press the edges of each square with your fingers to ensure that the ravioli do not open during cooking. The ravioli can be served with mushroom, meat or truffle sauce, or else simply served with melted butter, flavoured with sage.

Mugello in a nutshell

Discover Mugello in your next holiday in Tuscany, suggestions for spending 1, 3 or 5 days in Mugello

 

       

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