Casunzei (2)
Instructions
First, prepare the dough: put the flour on the work surface, sprinkle with salt, break in half the eggs and begin to work according to the basic recipe.
Meanwhile prepare the filling: place the crumb of bread crumbled into a cup of milk, cover it and let it soak well; then squeeze it, transferred to another bowl, add the sausage that you stripped of skin and finely chopped, add the Parmesan cheese and mix well the three ingredients.
You don't need to salt the stuffing because the sausage is tasty.
Now divide the dough into three parts, first put on the work surface and cut into a very thin sheet, in which ritaglierete of the rectangles of 8 x 12 cm.
In the meantime, keep the remaining dough in a bowl so they do not dry out too.
When the initial rectangles are ready, put in the middle of each a teaspoon of filling and fold the ravioli into two long side to form a strip of 4 x 12 cm.
With your fingertips, press dough well around the edges, then formed, along the side of the dough, folding of small ' darts ' or creases, press down well and giving the raviolo almost the shape of a Horseshoe.
Proceed thus until exhaustion ingredients.
While the ravioli are ready put on a floured cloth, covered with another towel.
Boil the salted water, Cook and drain, then gently.
Formed of layers in a tureen of heated service and cover each layer with melted butter and grated Parmesan.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- Salt
- 3 eggs
- For the filling:
- 3 sandwiches
- Milk
- 150 g of sausage
- 20 g of grated parmesan cheese
- For the sauce:
- Butter
- Parmigiano