My Goldfish Has A White Blister On Its Head

delicious ravioli and crispy pasta and lentils

I thought, for the first time to participate in this great contest!
usually commitments every day and a "light" laziness of character I have often driven to give up having to attend many fabulous contests in the past ...
but 'is when I managed to do everything on time! Imma
with the great idea!

INGREDIENTS 400 gr. flour 00


warm water filling: 250 gr
. choice of chopped shallots 1

3 tablespoons Parmesan cheese Salt and pepper



ricotta 1 tablespoon sauce: 100 gr

1 shallot.
2 tablespoons of cream of
tomato paste 150 gr. of grated parmesan asiago


mix the flour with water, form a ball and let it rest.
meanwhile chopped shallots, sauté the minced together and put out the fire. add the ricotta, salt and pepper and Parmesan, if the dough should be too "hard" you can add a little milk.
roll out the dough thinly supported at the same distance as many "balls of dough. Fold over the pastry and cut into small bricks.

chopped shallots in a fry pan and just brown, add the tomato paste. After 3 minutes, add the cream and simmer until a thick and creamy sauce.
ravioli al dente drain and toss with the sauce with cream.
cocottine pour in single-dose, up to half, add the Asiago cheese, cover with the ravioli and sprinkle with Parmesan cheese.
bake for 10 minutes in hot oven until the surface is crisp and golden.