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Two-color ravioli with mushrooms, goat cheese and herbs, in marinara sauce

Two-color ravioli with mushrooms, goat cheese and herbs, in marinara sauce

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● From 350 g of flour; 200 g scalded spinach, drained and processed in a blender; 2 large eggs; 3 tablespoons olive oil; 2 tablespoons water; a pinch of salt - knead a fine, elastic and non-sticky dough (if necessary add a little more flour), which is wrapped in cling film and put in the fridge for about 15 minutes.

● During this time, prepare the filling of 200 g of fresh mushrooms and an onion, chopped with a knife and hardened together in a little butter, which is then mixed with 150 g of goat cheese, salt, pepper and herbs to taste.

● Remove the dough from the fridge and spread it with a rolling pin in a thin sheet, cut circles in which a teaspoon of filling is placed, then fold and seal the edges. The formed ravoles are boiled for 2-3 minutes in salted water (until they rise and float on the surface of the water).

● Serve immediately, with the marinara sauce prepared as follows: 2 crushed garlic cloves fry in extra virgin olive oil together with a few fresh basil leaves (chopped), then add the peeled and chopped tomatoes to the blender, a teaspoon of grated sugar and ½ glass of white wine, simmer for 15 minutes on low heat; then remove the sauce from the heat and add oregano, rosemary, salt and pepper to taste.


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  2. Amoll

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