Salad with ravioli and veiled eggs

Submitted by enr on 23 Dec 2013
# For the dough:
250 g flour
1 egg (large)
1/2 tsp salt
90 ml water
# For the filling:
200 g chicken (breast)
1/2 bunch of basil or parsley
50 g cottage cheese
pepper, salt
# For the sauce:
6 cloves garlic
1 bunch coriander
1 tsp chili sauce
6 tbsp lemon juice
2 cm root ginger
6 tbsp sunflower oil
4 tbsp soy sauce
# It will take more:
4 eggs (large)
a few lettuce leaves
1 cucumber
20 cherry tomatoes
1 bunch basil
parmesan cheese
All products stuffing for ravioli ground in a blender. The flour is sieved and mixed with the salt. The egg is mixed with water and pour in the flour. Knead dough. Allow to rest for 1/2 hour, covered with a cloth. The dough is divided into two parts. One is divided once again into two. Roll out two sheets, as thin as possible. Distributed on one half of the filling, by placing a 1/2 tsp at a certain distance. Top cover with the other sheet by compressing the distances between stacks stuffing. Cut out squares. Obtained ravioli 4 portions, to be used. The other half of the dough prepare the same way, leave to dry briefly ravioli and go home in the freezer for later use. fried ravioli and drain the fat. While still hot, lightly salting. The sauce is prepared by Grind garlic, grated ginger and coriander finely cut. All products for the sauce, mix thoroughly. Barn eggs are prepared in a pan pour 10-15 cm of water. Put it on the stove to heat. Before boil pipette little vinegar and low pour, one by one, pre chuknatite eggs. Once you come to the surface are removed with a slotted spoon. In four plates are distributed salad leaves. Cucumber with paring knife cut lengthwise strips. Formed into spirals and rolls over salad. In each plate put a few ravioli, tomatoes are arranged. Top put veiled egg. Pour the prepared sauce and sprinkle with basil and Parmesan cheese.
Very difficult
0 users
23 Dec 2013