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Prepare these delicious homemade ravioli, made with fresh dough and filled with a mixture of cheeses, served with a creamy tomato casserole and served with Parmesan cheese, you will be like a professional with this easy recipe.
1/4 of Cup of bacon finely chopped for tomato sauce
2 spoonfuls of garlic finely chopped for tomato sauce
1/2 Cup of onion finely chopped, for sauce
2 cups of tomato poached and diced, for salsa
1 tablespoon of oregano for sauce
1/4 of Cup of tomato puree for sauce
1/4 of Cup of Red wine for sauce
1 Cup of sour cream for sauce
1/4 of Cup of Gouda cheese for sauce
1 pinch of salt and pepper for sauce
to taste of Parmesan cheese to share
to taste of oregano to decorate
Preparation
For the filling of ravioli: In a bowl mix the ingredients of the filling, season with salt and pepper and reserve.
For the pasta: On an extended surface, place the flour in the form of a volcano, add the yolks, the salt, the white vinegar, the olive oil and the water little by little until forming a dough, knead until obtaining a soft consistency and smooth Let stand in refrigeration for about 30 minutes.
On a floured surface, spread the dough very thin and cut strips, place a little filling leaving a space of 1.5 cm between the filling and covers with another strip of pasta. Varnish with water and close. Cut the ravioli and close again with a fork. Let stand 20 to 30 min.
Heat the water in a pot until it reaches a boiling point, add the bay leaves, salt and two tablespoons of olive oil. Cook the ravioli for 7 minutes, remove from cooking and reserve.
For the sauce: Heat a pan over medium heat and fry the bacon until the grease is loose, cook the garlic and onion, add the tomato, the oregano, the tomato puree, the red wine, the cream and the cheese, cook about 20 minutes and season to your liking.
Serve the ravioli with the sauce and some fresh parmesan and oregano. Enjoy
PRESENTATION
In an extended dish, bathed with the sauce and Parmesan cheese.
TIPS
With a little water and a brush you can close the ravioli, remember to let the dough rest before cutting as the gluten is formed, with the kneading and after spreading, this can cause your ravioli to contract.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
1121
kcal
56%
Carbohydrates
114
g
38%
Proteins
53.1
g
106%
Lipids
53.5
g
82%
Fiber
18.1
g
36%
Sugar
10.2
g
11%
Cholesterol
167
mg
56%
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Ratings(1)
María Jazmín Anguíano Vizcaíno
16/07/2018 22:58:13
la ame gracias por la receta
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