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Peggy
Ravioli with bratwurst-ricotta filling
A tasty Italian recipe. The main course contains the following ingredients: meat, olive oil, sage (from bag of fresh Italian herbs mix)), sausages (organic), ricotta (cheese), eggs (split (protein is not used)) and homemade pasta sheets (see tip).
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Ingredients
Directions
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Heat oil in small, high saucepan.
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Sage 12 leafs of dry sage well and 4 sheets at a time 10 sec.
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submerge in oil.
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Remove sage from pan and drain on kitchen paper (store 4 tbsp sage oil).
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Remove sausages from skin and crumble meat into small pieces.
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In bowl, mix bratwurst with ricotta and egg yolk.
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Cut the rest of sage very finely and create a mixture.
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Apply half of Pastavel to flower-sprinkled worksheet.
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Raising Ricotta filling in the mountains at some distance from each other.
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With water-dipped tassel pull straight lines between the mountains.
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Place the second pastavel exactly on the pastavel with ricotta filling.
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Carefully press the upper sheet between ricotta filling.
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Working fast and carefully, dough sheets must remain moist and supple.
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Cover the pasta with a damp tea towel until use.
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Cut envelopes with knife or ravioli cutter.
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Fry in 5 minutes with plenty of boiling water and salt ravioli.
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Drain the ravioli in colander and transfer to a warm dish.
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Sprinkle with 4 tbsp sage oil and sprinkle with (freshly ground) black pepper.
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Decorate the Ravioli with fried sage leaves..
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Nutrition
550Calories
Sodium35% DV840mg
Fat57% DV37g
Protein46% DV23g
Carbs11% DV34g
Fiber16% DV4g
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