Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, La Presse suggests a recipe that will make your mouth water.
For 6 persons
Difficulty level: intermediate
Preparation time: 40 minutes
This recipe should be made and consumed the same day to ensure freshness and an excellent result. However, it is possible to prepare the dough and stuffing the day before your meal.
For 6 persons
Difficulty level: intermediate
Preparation time: 25 minutes
This ravioli dough recipe can be used for all your stuffed pastas or any form of ravioli.
Egg yolks make the dough more elastic and easier to work with, and they enhance the flavor.
Choose very fresh eggs and good flour, and work the dough with your hands to assess its consistency in case you need one more or less egg.
For 6 persons
Difficulty level: intermediate
Preparation time: 30 minutes
Draining the ricotta is very important to ensure a nice compact texture during cooking. This will help maintain a nice shape for your raviolo.
Source : recipes by chef Riccardo Bertolino.
Published in La Presse on January 21, 2017.
