Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
1 1/2 cups wheat flour
1 egg, for ravioli dough
1 tablespoon olive oil, for ravioli dough
1/2 tablespoons salt, for ravioli dough
1 teaspoon vinegar, for ravioli dough
water, for ravioli dough
2 tablespoons olive oil, for filling
2 cloves garlic, finely chopped, for filling
1/2 onions, finely chopped, for filling
2 cups button mushrooms, chopped, for filling
2 tablespoons parsley, finely chopped, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
2 Del Fuerte® tomato purée with chipotle chile, for the filling and the sauce
1/2 cups cream cheese, half for the filling and half for the sauce
1/2 cups sour cream, half for the filling and half for the sauce
flour, for rolling out
egg, for brushing
water, for cooking the pasta
1 tablespoon salt, for cooking the pasta
añejo cheese, for serving
7.01 onzas wheat flour
1 egg, for ravioli dough
0.51 onzas líquidas olive oil, for ravioli dough
0.33 onzas salt, for ravioli dough
0.17 onzas líquidas vinegar, for ravioli dough
0 water, for ravioli dough
1.01 onzas líquidas olive oil, for filling
2 cloves garlic, finely chopped, for filling
0.5 onions, finely chopped, for filling
5.29 onzas button mushrooms, chopped, for filling
0.26 onzas parsley, finely chopped, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
2 Del Fuerte® tomato purée with chipotle chile, for the filling and the sauce
3.97 onzas cream cheese, half for the filling and half for the sauce
4.22 onzas líquidas sour cream, half for the filling and half for the sauce
0 flour, for rolling out
0 egg, for brushing
0 water, for cooking the pasta
0.65 onzas salt, for cooking the pasta
0 añejo cheese, for serving
1.5 cups wheat flour
1 egg, for ravioli dough
1 tablespoon olive oil, for ravioli dough
0.5 tablespoons salt, for ravioli dough
1 teaspoon vinegar, for ravioli dough
0 water, for ravioli dough
2 tablespoons olive oil, for filling
2 cloves garlic, finely chopped, for filling
0.5 onions, finely chopped, for filling
2 cups button mushrooms, chopped, for filling
2 tablespoons parsley, finely chopped, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
2 Del Fuerte® tomato purée with chipotle chile, for the filling and the sauce
0.5 cups cream cheese, half for the filling and half for the sauce
0.5 cups sour cream, half for the filling and half for the sauce
0 flour, for rolling out
0 egg, for brushing
0 water, for cooking the pasta
1 tablespoon salt, for cooking the pasta
0 añejo cheese, for serving
198.75 gramos wheat flour
1 egg, for ravioli dough
1.5 centilitros olive oil, for ravioli dough
9.23 gramos salt, for ravioli dough
5 mililitros vinegar, for ravioli dough
0 water, for ravioli dough
3 centilitros olive oil, for filling
2 cloves garlic, finely chopped, for filling
0.5 onions, finely chopped, for filling
150 gramos button mushrooms, chopped, for filling
7.5 gramos parsley, finely chopped, for filling
1 pinch salt, for filling
1 pinch pepper, for filling
2 Del Fuerte® tomato purée with chipotle chile, for the filling and the sauce
112.5 gramos cream cheese, half for the filling and half for the sauce
12.5 centilitros sour cream, half for the filling and half for the sauce
0 flour, for rolling out
0 egg, for brushing
0 water, for cooking the pasta
18.45 gramos salt, for cooking the pasta
0 añejo cheese, for serving
