RAVIOLI

Posted on 26/04/201815/05/2018 by Nadia Roland

Ravioli are a classic pasta dish amongst the marvels of Italian cuisine. Making these delicious stuffed squares of pasta is a children’s game, really. You will need: flour, eggs, your favorite filling and a couple of little hands.

Mix flour and egg together -1 egg per person+100gr flour per egg- (1) and roll the pasta until thin (2). You can roll it manually or use a simple pasta machine to get it quick, thin and even.

Lay the pasta on a ravioli cutter plate (I bought it here). Fill with spinach and ricotta cheese (3a)… or with a mix of ground meat, ham and cheese (3b)

4. Cover with another layer of pasta and roll over to seal

Separate the squares (5) and cook in boiling salted water for approx. 10 min (6). Serve with tomato sauce and parmesan and enjoy!

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RIGATONI TART

Posted on 09/10/201604/05/2018 by Nadia Roland

Cook the rigatoni in salted boiling water (1) . Drain them 2 minutes before cooking standard time, add oil and parmesan (2). Place them vertically in a baking pan until full (3).

Add béchamel and tomato sauce (4). Cover with mozzarella (5) and bake at 220 C° until crispy (6).

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PASTA ROLLS

Posted on 07/10/201604/05/2018 by Nadia Roland

These pasta rolls are a yummy alternative version of the most famous “cannelloni”.

Here’s what you need:

flour and eggs (1 egg per person and 100gr flour per egg)
spinach
grated parmesan
tomato sauce
mozzarella

Now, get your little ones at work:

Prepare the stuffing: stir spinach and parmesan cheese in a pan until creamy

While the stuffing gets cold, prepare the dough by mixing flour and eggs- one egg per person and 100gr flour per egg (2). Then roll the pasta until thin and use a pasta cutter to get long strips (3).

4. Place the spinach along the strips.