Rls; Natural Remedies

RAVIOLI WINTER SAVOURY PANCAKES

These rainy days make me sad, I do not know you but here in the midst of the fog, in the middle of the Po Valley, the sadness has spread its veil the sky continues to cry.

What's better then knead to occupy your hands and mind in the winter and some ravioli taste very home?!

You know that sometimes the recipes come from the need to use ingredients that you have in the fridge and in the end it is usually amazed by the combination comes out.

These flavors are decidedly winter with the addition of which is squacquerone a cheese that I discovered a few years ago when my friend had moved to Bologna, probably if I'm not saying that is frequently used in tortillas I never dreamed to look and try it.

The ravioli pasta is simple, done in a more classical, but the filling will surprise you because the crowd and the hardness of the walnuts, chestnuts and then melts into the softness of the cheese will melt as soon as you put in your mouth.

Introducing then the recipe of ravioli with chestnuts, walnuts and squacquerone:

x

pasta 2 eggs

200 GR FLOUR WATER

QB

SALE

the filling

X 100 GR CLEAN AND COOKED CHESTNUTS

30 GR 30 GR PARMESAN WALNUT

TIMO

squacquerone QB

sauce

X 100 GR BROCCOLI

OIL, SALT 80 GR

squacquerone

proceed by making a mound of flour and a pinch of salt, open the eggs and knead to form a nice elastic and pliable dough. Allow at least half an hour

remarry.

Meanwhile, prepare the filling by blending together the already cleaned and cooked chestnuts, chopped walnuts and grated Parmesan cheese.

to taste with salt and pepper and a pinch of thyme.

take the dough and pass it several times in the machine until the desired consistency.

Put some 'of filling on each portion of ravioli (you can decide what form to give) and over a little of our pesto squacquerone.

I've mixed the rest in order to give different amounts of the filling. Close

our ravioli being careful not to incorporate air.

Meanwhile, we put water on to boil with salt to prepare the ravioli sauce season.

Blanch the broccoli in a little salted water clean and then blow it up slightly in a pan with a little oil.

to taste with salt and pepper and add a pinch of chili pleasure.

squacquerone Add to this a very low heat and allow to melt.

When our ravioli are ready drain directly into the pot of sauce and perhaps add a tablespoon of cooking water to mix.