Riccioli alla Portofino

Ravioli alla genovese - Primi Piatti

Canestrelli

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Preparation Type:
Primi Piatti
Effort:
Medium
Preparation Time:
Medium
Description:
The ravioli alla genovese is a recipe of the old Genoese housewives. Here you will find the recipe for the dough and meat filling. The meat ravioli, as we know them today, were very popular in ancient times. They were then cooked in chicken broth and served with a big pile of cheese.

Main ingredients:
300 g of flour
4 eggs
salt
1 small carrot
1 stalk celery
1 small onion
1 clove of garlic
2 tablespoons olive oil
60 g butter
100 g of ground beef
1 tsp tomato paste
pepper
5 stalks marjoram
1/2 pot of basil
1-scalded veal sausage (about 125 g)
5 tablespoons grated Parmesan cheese
2 tbsp breadcrumbs
Cling film
Flour for rolling

Preparation:
Flour , 3 eggs, 1 /2 teaspoon salt and 1-2 tablespoons of water and knead to a smooth dough. Let rest cover about 1 hour. Meanwhile, carrot and celery wash and cut. Peel the onion and garlic and cut into small cubes. Heat the oil and 10g butter in a pan and fry the minced meat in it. Add vegetables sauté 2-3 minutes. Stir in tomato paste, season with salt and pepper. Wash marjoram and basil, pat dry and , except for a little for garnish, chop . Mix half of the chopped herbs , sausage meat, 2 tablespoons Parmesan cheese, remaining egg and bread crumbs under the mince . Pasta dough on a floured surface roll out thinly (about 50x48 cm) and cut in half. Put filling at a distance of 2-3 cm with a teaspoon on a sheet of dough. Brush the gaps with a little water and the second sheet of dough about place . 5-6 cm cut big ravioli with a pastry cutter and cook for 5-6 minutes in salted water. Rest of the butter melt and pour in remaining chopped herbs. Drain ravioli, pour hot butter and sprinkle with remaining Parmesan and herbs.

Recipes Liguria


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