Drunken ravioli strudel

Instructions

Proceedings

Preparing filling

• Peel the apples, pit and cut into small cubes
• Do go the apples in a pan over low heat with a knob of butter and a pinch of nutmeg.
• Deglaze with whisky
• Slightly increase the flame and then go for about 10 minutes
• Turn off and go into the mixer just (just to chop it up further, must not become a smoothie)
• Stock preparation
• Pour the sifted flour and make a water fountain
• Break the eggs into the water fountain, add a pinch of salt and start to knead
• Work the dough well to make it homogeneous, smooth and without lumps, but at the same time be careful not to stress too much, otherwise it will become too hard.
• Cut the dough into sections in order to facilirarne the drafting.
• Roll out until a thickness of 2 mm (if using the mat instead of the rolling pin, slip first into bigger, then in the middle and finally that from 2 or the penultimate. This avoids breaking the pasta.)
• Take the Apple filling and make small balls (to make things easier, take a small portion, just pack it in one hand, and continue to pass from hand to hand by sliding it on the Palm).
• Put the dough balls in a row up to half the length of the sheet. If you can do multiple files.
• Fold the pastry empty on that filled and press with your fingers before the empty space in the Center, then between a dumpling, finally in the borders. This step serves to create air bubbles inside the ravioli.
• With rotary cutter, separate the ravioli, breaded just the top layer to prevent sticking and set aside.
• Repeat with all the sections you have prepared and if you re-knead the dough

Preparing red wine sauce

• Mince the shallots
• Pour the red wine in a saucepan over low heat.
• Combine the shallots.
• Add the spices, I chose pepper, lemon and orange zest, chopped Rosemary and a sprig of liquorice
• Bring to a boil
• Add the butter, mix and filter through a sieve.

Completion of the dish

• Boil the water with a little salt (there is bacon grease that will give the salty)
• When the water starts to boil, pour in a pan over low heat the pancetta and Brown
• Throw the pasta in the water and then go for another 5 minutes (the fresh homemade pasta cooks quickly enough, also over the dough is thin as time decreases. However taste always).
• When the pasta is ready, drain it and go over it in the pan with the bacon for another minute
• Put a tablespoon of sauce on the bottom of the pot, add the pasta and the sauce back flush