Che mangiamo stasera? Chocolate ravioli stuffed with butter and Sage, with Bacon, sautéed in paprika and creamed corn

Chocolate ravioli stuffed with butter and Sage, with Bacon, sautéed in paprika and creamed corn

Chocolate ravioli stuffed with butter and Sage, with Bacon, sautéed in paprika and creamed corn

Chocolate ravioli stuffed with butter and Sage, with Bacon, sautéed in paprika and creamed corn

Portata: First_course

Difficulty: Easy
Preparation time: 1 hour

Usually the basic ravioli made with a filling and then dress them with butter and Sage. For this recipe I wanted to change the view, so I reversed the filling with the dressing.

Ingredients

For the ravioli
  • 300gr flour
  • 3 eggs (an egg every 100 g of flour)
  • 3 teaspoons of cocoa powder (one tablespoon each 100 g of flour)
For the filling
  • 100 g butter
  • 5 Sage leaves
  • 100 g of flour
For the dressing
  • 100 g of bacon
  • 2 tbsp sweet paprika
  • 80 g of corn
  • a cup of milk

Instructions

For the dough
  • In a bowl pour the sifted flour, cocoa and a pinch of salt and take a turn to mix.
  • Take the classic fountain, pour the eggs and gradually start kneading.
  • Once the mixture is well blended and you will have formed a ball, wrap in plastic wrap and let rest.
For the filling and stuffing dumplings
  • In a bowl, put the flour, the butter into small cubes and chopped Sage.
  • Season with salt and pepper and start mixing quickly. Having the wrong compound butter worked a lot, otherwise it will dissolve too. If you want to be more confident hand and then with a little mix for ladle.
  • When you fry the ravioli, obviously the butter will melt. The function of flour in the dough is just that, slightly delays the effect and warming will thicken slightly butter thereby creating a sort of creamy sauce.
  • Take the dough and cut a piece.
  • Flour the work surface and flatten a little piece of dough lengthwise.
  • Pass this dough in the machine language for the dough at least 3 times. First with the widest measurement, then the middle and then the smallest or next to last.
  • With the aid of a spoon (or a pastry bag) put small balls of stuffing along the strascia. Close your fingers and press well around and avoid creating air bubbles.
  • With rotary cut and divide your ravioli. Repeat for all the dough.
Seasoning
  • Let's start with the sauce that will be served at room temperature (in the meantime begin to boil water in a pot. Saute the corn in a pan with a little oil for about 5 minutes. If you want to give it more flavor Add leek or onion slices.
  • Blend everything with a cup of milk.
  • Let rest
  • Pour the ravioli in the pot boiling. The ravioli are ready just go up all on the surface.
  • Take the Bacon (if you have the bacon even better) and Brown it in a skillet. Do not put oil or butter, you rosolerà directly into her fat.
  • Add the paprika and turn to mix for a few minutes.
  • At this point the dumplings should be ready, so drain them and add them to the bacon, making them jump for a minute.
  • At this point all you have to do is place on the plate, so place a ladleful of creamed corn, layed over the ravioli and finish off with the bacon.
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