[Full.HD] Cooking a ravioli with a nice herbal filling (step by step picture instructions)

in #eatphotography3 years ago (edited)

Again in the Master Chef kitchen - step by step recipe with pictures - and today is:
[note: all pictures are original!]

RAVIOLI TIME - WITH A HERB FILLING!
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Following the recipe I posted on week ago, I will blog today another one.

(In case you didn't see it, here is the replay:
https://steemit.com/eatphotography/@meonline/6bhnk-full-hd-cooking-a-fresh-vegetable-quiche )

==============
RECIPE DETAILS:
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60 minutes preparation time
4 person dish

==============
INGREDIENTS:
Parsley (one bunch)
Chervil (one bunch)
1 lemon (bio/organic will be ideal)
250 g ricotta
20 g white bread crumbs
2 eggs yolks
1/2 tsp see salt
freshly milled black pepper

==============
COOKING INSTRUCTIONS:

Sort the parley and chervil leaves
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Then cut them in small pieces by using the knife - watch your fingers :)
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Wash the lemon very well, using hot water, then squeeze it and save the juice for later:
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Use one big bowl, and mix in it the herbs, ricotta, bread crumbs:
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Add the egg yolks, lemon juice (made earlier), salt and pepper (amounts according to your taste):
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The mix is ready when everything looks homogeneous and sticks slightly to the spoon:
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Leave the composition to settle for one hour (cover it beforehand with a clear plastic film):
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Meanwhile, we cut the dove of ravioli. Use a special tool (see picture) or just a cup / glass with thin walls:
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Just use the regular ravioli dowe; in fact, ANY composition home made for PASTA will do:
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One ravioli is made out of 2 circles. Brush some egg white on one side:
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Then, paste onto each of them one-two table spoon of the composition earlier made out of herbs:
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Then, brush on other circle some egg white and place over the composition:
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Finally, use one fork to join the 2 pieces firmly (see the picture, it is self-explanatory) - this will help them not to fall apart during the boiling in the next step:
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FINAL STEP:

Put all of them into boiling water. Remember to add salt in the water, before it starts to boil. Then add the ravioli. Boil them slowly for 2 minutes, al dente:
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At the end, use tomato sauce or sage (salvia) leafs to finish the dish:
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==============
SERVING SUGGESTION:

Use some wine to complement it :)

ENJOY!
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Want more?
Remember my last week's recipe as well:
https://steemit.com/eatphotography/@meonline/6bhnk-full-hd-cooking-a-fresh-vegetable-quiche

FOLLOW ME - I will post more recipes in step by step photo - soon!

I will appreciate (of course !) an Up-vote and, please - TRY IT YOURSELF !!!

[note: all pictures are original!]

Cheers,
Adrian
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Great post buddy. I've bookmarked this recipe and I'm going to try when the weekend hits :) What wine do you recommend to this dish?

I personally prefer a red dry one. And to be more specific, I am definitely a fan of Cabernet Sauvignon
Let me know your impression after the cooking/tasting :)

Cheers,
Adrian
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It would be good to cite that these images are yours. And also have one of your photograph, to make it genuinely original.

Cool! Thanks for the advice!

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