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Receta Potato And Cheese Ravioli With Fresh Tomato Sauce
by Global Cookbook

Potato And Cheese Ravioli With Fresh Tomato Sauce
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Ingredientes

  • 1 1/4 lb russet potatoes peeled, quartered
  • 1 1/4 c. freshly-grated pecorino Sardo cheese
  •     (or possibly pecorino Romano cheese)
  • 2 Tbsp. minced fresh mint
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     All-purpose flour as needed
  • 1 pkt wonton wrappers - (12 ounce)
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 lrg garlic clove chopped
  • 2 lb tomatoes minced

Direcciones

  1. Cook potatoes in large saucepan of boiling salted water till very tender, about 20 min. Drain. Return potatoes to pan and mash. Cold potatoes. Stir in 1 c. cheese and mint. Season filling to taste with salt and pepper.
  2. Line 2 baking sheets with plastic wrap; sprinkle with flour. Stack 6 wonton wrappers on work surface. Trim edges of wonton stack to create 2 3/4-inch square, preferably using scallop-edged pastry wheel cutter. Repeat stacking and trimming with remaining wrappers.
  3. Place half of wrappers on work surface. Place 1 Tbsp. filling in center of each. Brush edges of wrappers lightly with water. Top each with another wrapper; press on edges to seal well. Place ravioli on prepared baking sheets. (Can be made 4 hrs ahead. Sprinkle lightly with flour. Cover with plastic wrap and chill.)
  4. Heat oil in large nonstick skillet over medium heat. Add in garlic and stir 30 seconds. Add in tomatoes and saute/fry till heated through, about 5 min. Season sauce to taste with salt and pepper. Transfer 1/2 c. sauce to large shallow serving bowl.
  5. Working in batches, cook ravioli in large pot of boiling salted water till just tender but still hard to bite, about 3 min. Using slotted spoon, transfer ravioli to bowl with sauce. Spoon remaining sauce over. Sprinkle with remaining 1/4 c. cheese and serve.
  6. This recipe yields 4 first-course servings.
  7. Comments: Purchased wonton wrappers stand in for fresh pasta in this easy recipe.