marta mostra 2012 -01
PATATE
Paolo_Marracchi_gastronomia01Br
tortelli01
Stefano_Aramini_gastronomia01
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
tortelli02
crostini8
MUGELLO_Marco_Lorini_01
DSC_6625
1 2 3 4 5 6 7 8 9 10
crostini8
DSC_6625
PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01
Paolo_Marracchi_gastronomia01Br
PATATE
Stefano_Aramini_gastronomia01
MUGELLO_Marco_Lorini_01
marta mostra 2012 -01
tortelli02
tortelli01
1 2 3 4 5 6 7 8 9 10

Prepare the pasta dough with five eggs and 500 grams of flour. Shape into a smooth, round ball, cover and leave aside for half an hour. In the meantime prepare the stuffing by blending 100 grams of boiled spinach with 500 grams of fresh sheep's cheese, 200 grams of Parmesan cheese, 30 grams of seasoned sheep's cheese and an egg. Flavour with salt, pepper and nutmeg. Roll out the pastry and prepare the ravioli by placing a spoonful of stuffing every two centimetres on half of the sheet of pastry. Pull over the remaining half sheet of pastry and cut into squares with the special cutting utensil. Press the edges of each square with your fingers to ensure that the ravioli do not open during cooking. The ravioli can be served with mushroom, meat or truffle sauce, or else simply served with melted butter, flavoured with sage.

Mugello in a nutshell

Discover Mugello in your next holiday in Tuscany, suggestions for spending 1, 3 or 5 days in Mugello

 

       

Mugello guide books


You can download the guide books. Discover Mugello in your next holiday in Tuscany!

Guide request

Our social profiles