In fact, the peculiarity of these ravioli dough is not so much in the filling that it was composed at random with a bit of self-produced and made seitan stir-fry with onions. I added a mashed baked potato, azuki I had a bit of advanced and nutritional yeast flakes.
I had a mad desire to make ravioli ... and have come through Coppino also pretty special!
not it ???!!
For the sauce I have to get attention. What you see in the picture is a delicious cream sauce made with oats and fried vegetables ... but since I made too many ravioli, I left a bit raw and there in the evening we ate them as a kind of rivet seasoned only with olive oil garlic .... and sage were three hundred and fifty thousand more good time!! It was their death! So if you want to do it with the vegetables but I advise oil and sage all his life! Ingredients for 50
tortelli:
50 g cocoa 200 g durum wheat flour 100 grams
2
water as needed
pinch of salt For the filling ... read what I said earlier, but if you want the doses for these ravioli I'd say no more than 200 grams of seitan and a medium potato!
Preparation:
Well quite simple, chevvelodicoaffà?! Mix the flour and cocoa with a pinch of salt. Add water and form a soft dough but not sticky.
Spread it out with a lot of patience as thin as possible. Do not worry about that ... do not take break!
I bought these beautiful long coppini but if you do not have them you can use a glass and then close them by hand! Attention
obviously not to put too much filling. One teaspoon per tortello and more!
Boil the ravioli in plenty of water and salt until they are afloat. I usually leave them there for another couple of minutes, do not just take off my rose!
And then, if you follow my advice (sississsi) heated in a pan a little extra virgin olive oil with sage and garlic and then Saltatio tortelli, with a little nutritional yeast flakes .... oh my God faint, that Goduria !!!!!!!!!! Bon Apetììì!
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