Dough
3 cups of all-purpose flour
2 tablespoons of olive oil
4 eggs
Salt to taste
Sauce
1 1/2 cup of heavy cream fresh
1 cup of chopped walnuts
1/3 cup of grated Parmesan cheese
1/2 cup of milk
4 slices of bread, mashed
1 minced garlic clove
Salt and pepper to taste
Filling
2 cups of cooked spinach, drained and chopped
1 1/2 cup of grated Parmesan cheese
350g of cabbage without husk
6 slices of bread, soaked in 1/2 cup of milk
1 nutmeg seed
Salt to taste
Accessories
Pasta machine
Rolling pin
Dough
3 cups of all-purpose flour
2 tablespoons of olive oil
4 eggs
Salt to taste
Sauce
1 1/2 cup of heavy cream fresh
1 cup of chopped walnuts
1/3 cup of grated Parmesan cheese
1/2 cup of milk
4 slices of bread, mashed
1 minced garlic clove
Salt and pepper to taste
Filling
2 cups of cooked spinach, drained and chopped
1 1/2 cup of grated Parmesan cheese
350g of cabbage without husk
6 slices of bread, soaked in 1/2 cup of milk
1 nutmeg seed
Salt to taste
Accessories
Pasta machine
Rolling pin
Dough
On a floured surface, combine all the ingredients and knead well
Wrap with plastic wrap and let it rest for 30 minutes
Then, open the dough finely with the pasta machine and cut strips 10.5 cm wide
Sauce
Cook all the ingredients except Parmesan cheese in high heat until slightly thickened
Filling
Preheat the oven to a high temperature
Cut the cabbage, wrap it in aluminum foil and bake for 25 minutes
Process the cabbage, bread, spinach, Parmesan cheese, salt, and nutmeg seed
Finalization
Distribute the filling over the dough, leaving spaces of 4 cm between each mound
Fold, press the edges, and cut with a rolling pin
Cook in plenty of water with salt until al dente
Drain
Join the Parmesan cheese to the sauce, cover the ravioli, and serve.
