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RAVIOLI CREMASCHI ... prepared cooked and eaten!

November 18, 2009

LEGENDARY!

After enjoying for years the fabulous ravioli Crema, requested info to someone who never did find one, not even the appointed restaurant where we tasted them to us very well .... here is that of our sister. Giamba gives us his friend made with the his hands!! Take

suffered WHUAO uhhhhmmm ravioli Crema that good .... just received in the afternoon, they were already in the stomach in the evening.

obviously having enjoyed the taste, take phase two: ... "Hey Giamba ask your sister if you give me the recipe ?!!!!" ... that fact, prescription receipt.

INGREDIENTS

(x about 3 kg. Ravioli)

PASTA

kg. 1 and half white flour

5 eggs (2 of 3 whole egg yolks)

salt 3 tablespoons vegetable oil (I used olive oil)

mix everything with boiling water to achieve a soft consistency so that it can pass through the pasta machine.

FILLING 400 gr. of crushed amaretti 150 gr. of candied citron (finely chopped with a chopper)

200 gr. raisins, chopped fine

4 chin white

grain (preferably abound!)

nutmeg 1 egg yolk

mix with dry marsala

get to form a dough ball and put in refrigerator (best if prepared the day before, then it is easier to use the filling to form the ravioli x).

With the pasta machine in the past, prepared sheets of dense, cut reggangoli of which place the stuffing in the center, close as a kind of pocket.

cook in boiling salted water about 10 minutes x (but depends on the thickness of the cooking pasta)
prepared a sauce made of butter, sage, salt, nutmeg .... Crema and the ravioli are ready to be eaten

ENJOY !!!!!!

Tiffany Towers, In The Shower, Forums

Ratatuia Winter Saltbox House Christmas Tree

November 15, 2009 Hello everyone, here's the finished work of the "tagliapolenta" number two is that well suited to support the design by Renee Mullins Winter Saltbox House Memo Clip page 21 of the book Santa & Company (but that looks a little luck).

Now I have to choose a new project .... I can not sit still and locked again,

between a pause and then the other I was inspired to work in Franche (Barb Jons) Alessio who posted on his blog, and I also completed this bell miniature (the pot of cooked top is 5 cm.) is supplemented with red ribbon ... the only one available at home.

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November 14, 2009 Here is the Christmas tree I just completed.

We wanted a sunny day to take better pictures but as usual the bill at the wrong times and the machine does not decide never to do miracles, and so each time I edit them.

This project is part of the book by Renee Mullins Santa Winter & Company or the Home Tree Ornaments find that page. 27.

Since I am given to do in this last period, it was easier to do it all .... but how long !!!!! It seems always that easy but the technique takes time, cut shapes from the previous treatment of the surface, but it's something that we all know, is the passion that helps us happy in the company.

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Ratatuia Santa

November 3, 2009

Hello everyone, here is my new little work dedicated to Santa Claus, obviously from the book by Renee 'Santa & Company.

not exactly the Holy Memo Clip found on the book page. 20 but a variation on alternative support ... a tagliapolenta.

The pattern was perfect for the media size reductions without putting hand.

Since no country are busy painting, I struggled a bit to bring out the nuances but overall pleased with the result.