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
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) 
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 !!!!!!
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