Oven Ravioli With Tomato Sauce + Photos
Ingredients:
1 pound fresh large ravioli with stuffed mozzarella (bought ready)
1 liter of homemade tomato sauce.
Way of preparing:
The Ravioli comes pre-cooked,
Put a shell of tomato sauce in a refractory. Lay the ravioli on top of each other without reassembling, over the rest of the sauce
Bake until hot.
Before serving, place grated Parmesan cheese.
Serves broccoli sautéed with garlic and olive oil and tuna drained. Sauce with cherry tomatoes.
Dessert mango or grape seedless.
If you want to make ravioli at home, follow the recipe for pasta.
Pasta of Homemade Noodles
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed
"True homemade noodles only take two (two) ingredients."
** Please do not add water or oil that will change the texture of the dough.
If it gets hard, raise eggs, if soft, add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands (with disposable gloves) break the egg yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.
Sovar is the process of tearing the dough up and down for at least 20 minutes.
Have a ball cut into four pieces.
Let stand for 1 hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested.
Then open the dough with a rolling pin, Press the roller hard into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.
Soak the dough.
"Do not put excess flour after the dough is ready."
If you want you can open it in the pasta machine.
The long fresh pasta takes about 5 to 8 minutes to cook, after the water is boiling.
Cooking Mode:
Put a large, high-quality saucepan on the fire with plenty of water for every 100 grams. of ravioli go 1 (one) liter of water.
"No need to add salt, or oil, to fresh dough."
Attention:
When you do the first you see the ratio for 100 grs. of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.
Modeling:
You can make lasagne, noodles, capelete, ravioli, necktie among others.
Colored Mass:
If you want you can make the colored pasta by placing raw spinach, carrot, or beet or vegetable juice. In the market already have the powdered vegetables.
The sauces follow in another recipe.
Ingredients:
1 pound fresh large ravioli with stuffed mozzarella (bought ready)
1 liter of homemade tomato sauce.
Way of preparing:
The Ravioli comes pre-cooked,
Put a shell of tomato sauce in a refractory. Lay the ravioli on top of each other without reassembling, over the rest of the sauce
Bake until hot.
Before serving, place grated Parmesan cheese.
Serves broccoli sautéed with garlic and olive oil and tuna drained. Sauce with cherry tomatoes.
Dessert mango or grape seedless.
If you want to make ravioli at home, follow the recipe for pasta.
Pasta of Homemade Noodles
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed
"True homemade noodles only take two (two) ingredients."
** Please do not add water or oil that will change the texture of the dough.
If it gets hard, raise eggs, if soft, add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands (with disposable gloves) break the egg yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.
Sovar is the process of tearing the dough up and down for at least 20 minutes.
Have a ball cut into four pieces.
Let stand for 1 hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested.
Then open the dough with a rolling pin, Press the roller hard into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.
Soak the dough.
"Do not put excess flour after the dough is ready."
If you want you can open it in the pasta machine.
The long fresh pasta takes about 5 to 8 minutes to cook, after the water is boiling.
Cooking Mode:
Put a large, high-quality saucepan on the fire with plenty of water for every 100 grams. of ravioli go 1 (one) liter of water.
"No need to add salt, or oil, to fresh dough."
Attention:
When you do the first you see the ratio for 100 grs. of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.
Modeling:
You can make lasagne, noodles, capelete, ravioli, necktie among others.
Colored Mass:
If you want you can make the colored pasta by placing raw spinach, carrot, or beet or vegetable juice. In the market already have the powdered vegetables.
The sauces follow in another recipe.
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