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Curcuma ravioli à la faulty Bolognese ®

Posted on: 06-27-2016 With: 0 Comments Posted by: Zuzana

Another recipe from Desperate housewife kitchen. We call these ravioli à la faulty Bolognese because they contain all the ingredients which are used for Bolognese, excluded the carrot. Fresh beef is this time replaced by salami.

Preparation time of the dough and filling30 minutes .. Preparation of the ravioli 60 minutes .. Cooking 35 minutes

INGREDIENTS .. 6-8 pers

500 g hard wheat flour
2 tbsp olive oil
2 eggs
1 tsp salt
1 tbsp curcuma
lukewarm water

FAULTY BOLOGNESE FILLING ..

150 g salami with garlic
2 sjallots, finely chopped
100 g rucola salad
280 g dried tomatoes
50 g grated cheese
4 tbsp oil

WARM RATATOUILLE VINAIGRETTE ..

1/4 zucchini
1/4 leek
3-4 celery sticks
3 tbsp olive oil
white wine vinegar
finely chopped fresh thyme
salt & pepper

CURCUMA DOUGH

Place the flour mixed with turmeric with a dimple on the worksheet. Dissolve the egg, oil, salt and a little water into the well and make all the ingredients a soft dough. Place the dough for 1 hour in the fridge to rest. Makes 100 pieces of ravioli.

PREPARATION OF THE FILLING

Cut the shallots, dried tomatoes and salami fine. Chop the arugula.
Bake the shallots in the oil. If they are translucent, add the salami and cook together here. Then add the chopped tomatoes and cook for few minutes more. Finally also add the arugula and allow to bake together. Season with pepper, leave to cool and mix with grated cheese. If the filling is ready put them in a pastry bag.

PRODUCTION OF RAVIOLI

Divide the dough into 3 equal pieces. Put the first piece on the work surface and the other two in the fridge. Roll the piece of dough into a square of 1 mm thickness and divide it into two equal pieces. Flour a ravioliera and place the first piece of dough thereon. Fill each well with the filling, and connect all the ravioli with the second piece of dough. Roll the rolling pin over there and make the ravioli from the ravioliera. Repeat the process you toto no dough and the stuffing have more.

WARM RATATOUILLE VINAIGRETTE

Cut a fine brunoise of zucchini and leeks and celery. Fry briefly in olive oil and extinguish with wine vinegar perched. Season with salt and pepper and garnish with chopped thyme.