Pasta fresca G/free

 

 Pasta fresca G/free

 

Ingredients:

. 100 gr. flour (70 g mix, 20 gr. Oat flour, 10 buckwheat flour)

. 2 egg yolks

 

Instructions:

 In a bowl mix the ingredients until you get a smooth dough.

Let the dough rest for about half hour. 

The consistency of the dough should not be too soft neither crumbling. 

Spread the shape with a pasta machine or with a rolling pin. 

 

 

 

 For the ravioli filling:

.200 grams (3/4 of a cup) of fresh ricotta (sheep or cow) in a large bowl together with 

.200 grams (1 cup) of already steamed, squeezed and finely chopped spinach or Swiss chard, salt and pepper, nutmeg to grate on the ricotta cheese (at your choice)

 

Butter and sage sauce

.50 grams (4 tablespoons) of butter (or extra virgin olive oil) 

.A sprig of sage leaves

.Salt and pepper

 

For the Ragù sauce:

.2 sticks of fresh celery, 1 onion, 3 carrots, already finely chopped together.

.350 grams (1 ½ cups) of ground beef

.150 grams (2/3 of a cup) of ground pork

.500 ml Tomato sauce (2 cups)

.Extra virgin olive oil, salt and pepper

.Half a cup of red wine

.500 ml (approx. 2 cups) of water