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

 

       

Guide del Mugello


Potete richiedere gratuitamente on-line le guide del Mugello!

 

Our social profiles