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Ravioli with vegetables
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
For the pasta:
100 g of semolina,
150 g of durum wheat flour,
2 eggs,
a little water,
50 g Type 00 flour for processing.
For the filling of:
100 g of carrots,
100 g of courgettes,
100 g of kohlrabi,
300 g of cauliflower,
150 ml of cream,
4 tablespoons of extra virgin olive oil.
Introduction
Light and tasty ravioli, filled with a precious vegetable such as carrot, rich in vitamin A and flavonoids. Carrots as we know them today were selected from the XVII century, before they were also yellow and purple. To avoid that the ravioli open during cooking, you can moisten with a little egg white the space between one and the other.
Preparing
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