Ravioli au gratin

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MASTERY Level
80 min
916 Views
 
MASTERY Level
0 People
80 min
INGREDIENTS for 0 people
  • 1 lb Italian “00” flour or all-purpose flour
  • 4 eggs
  • salt
Preparation

Roll out the dough in a very thin sheet the cut out disks using the brim of a glass. Arrange a small dollop of filling at the centre of each disk and fold them in a crescent, sealing the edges carefully pressing with your fingers. Cook the ravioli in boiling salted water for 5-6 minutes. Drain and dress with the sauce. Cook adding repeatedly white wine, salt, pepper and basil leaves. Then arrange in an oven-dish, alternate layers of ravioli and sauce sprinkling each layer with a little grated Parmesan cheese and a few small knob of butter. Bake at 325° F for 20 minutes or so. Serve hot.

First courses
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