With this new video on YouTube, we inaugurate our first series of video dedicated to a single topic. We start with the classic of the classics: Italian Fresh Pasta.
Emanuela and Alessandro by Locanda Demetra explain how to prepare the dough with eggs, how to make sheets by pasta machine or, if you don’t have, by rolling pin. Then they show how to stuff the ravioli with the home made filling snd finally cook and dress them with butter and sage.
Ingredients
(for 4 persons)
For the dough
- 400 gr of durum wheat semolina flour
- 4 large eggs
For the filling
- 300 gr of dry ricotta cheese (preferably by sheep milk)
- 400 gr of spinach or borage (net of waste)
- 5 tablespoon of grated Parmigiano Reggiano cheese
- Aromatic herbs you like (eg marjoram, thyme, nutmeg …)
- Salt
- Pepper
For the sauce:
- 70 gr of butter
- 4-5 fresh sage leaves
- 2 tablespoon of grated Parmigiano Reggiano cheese
Buon Appetito!
