Ravioli is a popular Italian pasta made from dough with all kinds of fillings. By the way, many often compare them with our dumplings and dumplings, and there is a certain similarity between them, of course. And the main difference between ravioli and its foreign counterparts is that they always have curly edges, in addition, they can have a variety of shapes – an ellipse, a square or even a crescent! And another very interesting feature – ravioli is not only boiled, fried or baked, but also canned!
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 5 pieces Chicken eggs
- 500 gram Flour wheat / Flour
- 100 gram Salmon
- 30 gram Processed cheese
- 5 pieces Seashells vongoli
- 1/2 piece Tomato
- 1 twig Basil
- 5 gram Chives
- 25 gram Butter
Ingredients
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Instructions
- Ingredients. Mix the flour, eggs, and knead the dough until smooth. Then roll out the dough in thin layers.
- Cut the salmon into medium cubes, mix with the cheese, add the chopped onion, and mix.
- Put the filling on the dough, make the ravioli and cook for 5 minutes.
- Cook the vongoli shells in a small amount of water for 3 minutes. Then add the tomatoes, basil, and butter over the sauce.
- Add the ravioli to the sauce and cook for 1 minute.
- Put the ravioli on a plate, pour the sauce over it, and garnish with the vongoli shells.
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