Chocolate Translation In Hawaiian

yolk cream gorgonzola and walnut ravioli

As I told you, my son Paul, gave to me Reyes, a little machine to make pasta and it was time to release it and wanted to do with a filled pasta usually always buy one of "Giovanni Rana" we love and is filled with gorgonzola and walnuts, so I thought that instead of buying, better home and has been a success, that rich men.

addition to filling in the preparation of these dumplings have helped me prescriptions for two companions Forum Mundorecetas , the mass is ravioli and sauce Mariajulia is Goizalde them thank you, because the combination of the three recipes has resulted bueníiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiisimo taste. Encourage them, it seems complicated, but just a bit laborious but not difficult.

For the ravioli dough:

300 gr.

flour 3 eggs 50 gr. c / u

1 tablespoon olive oil

a little salt

For the ravioli filling:

200 gr. gorgonzola cheese

70 gr. chopped walnuts

a splash of cream

For the sauce: 1

small onion 1 clove garlic

25 gr. olive oil

100 gr. sliced \u200b\u200bmushrooms

400 ml.

cream salt and pepper

Decorating:

sprinkle grated Parmesan cheese

freeze-dried chives
Preparing the ravioli dough:

1. Mix flour, eggs and oil for a few seconds on speed 1, bake until firm but elastic.

2. Then we schedule 3 minutes Tang speed.

3. Make a bun, wrap in plastic wrap and let stand in refrigerator 2 hours or overnight.

4. We cut small pieces of dough and stretch it using the pasta maker, from the fatter gauge the finest, until a thickness of about 1mm., It can be done by putting a layer of ravioli, paint egg filling and another layer, and cut the ravioli, so that the thickness should be as thin as possible, or can be made by cutting a circle or square, dipping two of the edges, put the filling and fold like a napkin in a triangle pressing to close without leaving air and bending backward peaks, so that will not break during cooking.

5. Boil in plenty of boiling salted water and a little olive oil, 2 to 3 minutes, drained, dish and cover with sauce choice. Preparation
ravioli filling:

1. Chop the small nuts.

2. Gorgonzola cheese Chop and add the splash of cream, mix well until a smooth paste.

3. Toss the walnuts and mix until well incorporated. Book.
Preparing the sauce:

1. Put a small onion in the glass along with garlic, chopped 15 seconds at speed 4.

2. Add the oil, schedule 10 minutes Varoma temperature, speed 1.

3. Add the mushrooms, chop the whole 10 seconds at speed 4, schedule 8 minutes Varoma temperature, speed 1.

4. Pour the cream through the nozzle and schedule 8 minutes, temperature 90 degrees, speed 1.

5. Blend everything at speeds 5-7-9, until a smooth cream.

Look at the consistency that has the sauce and taste great.