This is my first experiment of filled pasta. Last Saturday we had friends over for dinner and thought I'd make lasagna with fresh pasta with vegetables abounded got a bit 'with the amount of flour and then I advanced a bit' of dough. Not enough to make a portion of noodles, so too the basket without a second thought and then I thought it would be an opportunity to try to make ravioli. The filling was too improvised with a spoon advanced meat sauce, a little grated cheese and bread. I stretched the dough into a fairly Sottini, or made of piles of filling slightly spaced then I've covered with another layer of pasta. With a mold of biscuits and then I cut the dough with your fingers wet with water I pressed the edges to seal them well.
I've cooked in salted water 1 minute and I have served with melted butter flavored with "pesteda" or mixture of salt, garlic and herbs, which gave us at Christmas with our friends.
I've cooked in salted water 1 minute and I have served with melted butter flavored with "pesteda" or mixture of salt, garlic and herbs, which gave us at Christmas with our friends.
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