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Aniello Turco, government chef on the restaurant Mimo, within the 4 Seasons Lodge and Personal Residences Nashville, provides “Sunday Morning” demonstrates his recipe for Ravioli with Ricotta and Spinach. [Watch the videos below.]
Ravioli with Ricotta and Spinach, Squash Purée and Parmesan Cream
From Aniello Turco
Ricotta Filling Recipe
(Start preparation a day upfront)
Elements:
1 cup ricotta cheese
10 sage leaves
Zest from 2 lemons
Salt and pepper to style
4 cups spinach
⅔ cup parmesan cheese, grated
Directions:
- Drain the ricotta from the surplus of water from the container.
- Add chopped sage leaves and lemon zest to the ricotta and stir to mix.
- Let the cheese infuse in a single day. Sleep properly.
- You are again! Convey salted water to boil. Add spinach for one minute after which cool in a bowl of ice water.
- Drain extra water from spinach, and chop spinach finely.
- Add chopped spinach and parmesan cheese to the ricotta combination.
- Put aside for making ready the ravioli.
Pasta dough for ravioli
Elements:
2 cups semolina flour
4 pasteurized egg yolks
Water if wanted
Directions:
- Combine all of the components with a fork, then together with your palms, till it varieties a dough, guaranteeing the pasta will not be too moist.
- Let the dough relaxation for at the least half-hour.
- Run the dough by means of a pasta curler into a skinny 1 mm sheet (or, roll by hand with a rolling pin).
- Lower pasta into squares which are 8 cm x 8 cm.
- Spray each pasta sq. with some water and add a small scoop of ricotta filling.
- Fold the alternative corners to one another to make a triangle, and lower the perimeters with a festooned pasta cutter. Spray the perimeters with water and twist.
Butternut Squash Purée (click on right here for recipe and video)
Parmesan sauce
Elements:
¾ cup heavy cream
1 cup grated Parmesan
Directions:
- In a saucepan, warmth up the cream.
- Add the parmesan and mix with stick blender.
- Reserve on the facet for the ultimate plating.
Getting ready the Ravioli
Elements:
Ravioli
2 Tbsp butter emulsion
1 Tbsp grated Parmesan
⅛ cup butternut squash purée
2 spoons of parmesan sauce
Directions:
- Boil the pasta for two minutes.
- In the meantime, heat the butter emulsion in a saucepan. Add the cooked pasta to the pan and end cooking the pasta within the emulsion, including some parmesan powder.
- Heat the butternut squash purée, add the ravioli and end with the butternut squash purée and the parmesan sauce. [You may also drizzle with brown gravy from your Thanksgiving meal.]
- Adorn with chervil and scallions.
For more information:
Produced by Roman Feeser.
For extra recipes try the “Sunday Morning” 2023 “Meals Situation” recipe index!
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