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Fried goat cheese ravioli
Deep-fried goat cheese ravioli with gem salsa
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Ingredients
- 3 medium sized egg
- 250 g wheat flour
- 30 ml traditional olive oil
- Tl salt
- 125 g soft goat's cheese 55
- 50 g Pecorino Romano grated
- 60 g unroasted walnuts
- 1 Conference pears
- 3 cm fresh ginger
- 1 Red onion big
- 20 g fresh flat parsley
- 1 Scale Tasty vine tomato
- 2 lime
- 2 tl powdered sugar
- 200 g fresh green asparagus tip
- 2 liter peanut oil
Kitchen Stuff
Directions
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Split 1 egg, the protein is not used. In the food processor or in a bowl with a hand blender, mix the flour with 2 eggs, 1 egg yolk, oil and salt.
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Knead for 5 minutes by hand until the dough is elastic and soft. Wrap in cling film.
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For the filling, mix the goat's cheese with the Pecorino. Chop the nuts coarsely. Peel the pear and cut into cubes of 1 x 1 cm.
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Mix the nuts and pear with the goat's cheese mixture. Season with black pepper.
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Peel the ginger for the salsa and grate finely. Slice the onion very finely.
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Cut the parsley finely and the tomatoes into small pieces. Squeeze the limes.
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Mix the ginger, onion, parsley, lime juice and icing sugar with the tomatoes. Season with pepper and salt.
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Blanch the asparagus tips for 1 min. In boiling water.
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Divide the dough into 6 equal portions. Pass through the pasta machine to the widest position. Fold each piece of dough over and over again and repeat again.
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Do this once or five. Finally, with the machine, at the thinnest possible position, make long thin over the entire width of the machine.
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Place the 6 dough on a floured countertop. Cover with cling film to prevent drying out.
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Using the ravioli cutter, gently press 3 to indicate where the ravioli will be extended. This way you can see where the filling should come.
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Place a spoonful of goat's cheese filling in the middle of each square. Use all the stuffing. You can make about 8 ravioli per dough piece.
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Brush the dough around the filling with the brush with water and place the rest of the dough sheets on the sheets with the filling.
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Press the dough around the filling well. Extend the ravioli with the plug. Squeeze the edges tightly with your fingers or use a fork.
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Heat the oil in a large (frying) pan or frying pan to 180 ° C. Fry the ravioli per 6 pieces 2-3 minutes in the hot oil.
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Turn halfway. Drain on kitchen paper. Fry all the ravioli. Divide the ravioli, ginger salsa and asparagus tips over the plates. Yummy! .
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Nutrition
390Calories
Sodium9% DV210mg
Fat37% DV24g
Protein24% DV12g
Carbs10% DV30g
Fiber12% DV3g
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