Ravioli stuffed with ratatouille

Ravioli stuffed with ratatouille

How can I do?

In a bowl, combine flour, spring water, olive oil and salt with a spatula. Quit working the dough by hand until smooth and blended.

Divide the dough into 6 equal parts.

Spread finely each section as and when they come up with on a floured surface a rolling pin to use. It takes two to make a plate portions 12 ravioli.

Each vegetable peel and cut into pieces.

In a pan, olive oil, onions slightly brown them then add the chopped peppers, eggplant, zucchini and tomatoes.
Cook 45 minutes. If too much liquid, leave the preparation.

Add to Ratatouille ravioli filled before, tomato sauce Provencal, spelled large flakes, a pinch of thyme, salt and pepper. Mixing.

Reaching Ravioli (with the method of Grand Ravioli Tupperware party)

Flour ravioli plate and spread a sheet of dough. Moisten it with a brush.

Is provided, using the measuring spoon, gently push the cells to make room for the filling. Fill the measuring spoon filled with ratatouille and garnish each cell.
Cover plate with a second paste.

Press the top with a rolling pin until the cut precisely. The plate turn ravioli, and they will fall by itself.

A large pot of salted water to a boil and poach the ravioli in boiling water for 4-5 minutes, then drain.
Serve hot with tomato sauce of your choice.

  • For 36 large ravioli (or 3 plates 12 with the Grand Ravioli Tupperware party) For the dough:

  • 400 g of wheat flour

  • 20 ounces of spring water

  • 10 cl olive oil

  • 10 grams of salt (1 cup of coffee level) for the filling Ratatouille:

  • 1 onion

  • 2 courgettes

  • 1 aubergine

  • 1 green pepper

  • 4 large tomatoes

  • 1 cup olive oil

  • Salt and pepper (to taste)

  • 2 cup chopped tomato sauce Provencal

  • 3 cup chopped large spelled flakes

  • 1 pinch of thyme

Total time: Preparation + cooking time: 170 min
Yield: 4 people

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