Ravioli with ham and salami

Submitted by enr on 22 Mar 2003
240 g flour
4 eggs
80 g butter
feta cheese "parmesan"
120 g ham
240 g of salami
40 g feta cheese
5-6 drops of white wine
Ravioli with ham and salami
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Reference is stiff dough of sifted flour, 2 eggs and a little water, covered with a cloth and allowed to stand for half an hour. The dough is divided into two parts, do peel of the same size and shape. Ham and sausage finely and mix with grated feta cheese, white wine, 30 g butter, a little salt and pepper. On one crust put 1 teaspoon of stuffing distance of 4-5 cm, the dough between the filling is coated with beaten egg and cover with the other crust. The second sheet is pressure on places left without stuffing so that cooking ravioli not open, cut into squares and cover with a damp cloth. Boil consistent parts in boiling salted water, having come to the surface is boiled for 1 minute, withdrawn with latticed spoon, place in a fireproof dish, pour with butter, sprinkle with grated feta cheese "parmesan" and kept in a hot oven until cooked remaining ravioli. Serve very hot swamped with sauce of your choice.
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22 Mar 2003