Распечатать
E-mail
Ингредиенты
- 1 batch stinging nettle pasta (see below)
- 2 cooked Yukon Gold or other waxy potatoes, about 8 ounces
- 4 ounces mascarpone
- 4 ounces blanched stinging nettles, about a cup
- Salt and pepper
View Full Recipe at Hunter. Angler. Gardener.…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 539g | |
| Calories 686 | |
| Calories from Fat 354 | 52% |
| Total Fat 39.42g | 49% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 390mg | 16% |
| Potassium 2095mg | 60% |
| Total Carbs 72.35g | 19% |
| Dietary Fiber 7.2g | 24% |
| Sugars 7.9g | 5% |
| Protein 14.78g | 24% |
%20and%20place%20about%20a%20heaping%20teaspoon%20of%20filling%20on%20each%20one,%20at%20least%202%20inches%20apart.%20Cover%20them%20with%20another%20piece%20of%20the%20dough.%3C/p%3E%3Cp%3EPhoto%20by%20Holly%20A.%20Heyser%3C/p%3E%3Cp%3EAs%20you%20are%20laying%20the%20second%20piece%20of%20dough%20down,%20carefully%20press%20it%20to%20remove%20any%20trapped%20air.%20Start%20from%20one%20end%20of%20the%20sheet%20and%20work%20toward%20the%20other.%20It%20takes%20practice%20to%20do%20this%20seamlessly,%20and%20I%20don%E2%80%99t%20always%20get%20every%20raviolo%20right.%3C/p%3E%3Cp%3EPhoto%20by%20Holly%20A.%20Heyser%3C/p%3E%3Cp%3EPhoto%20by%20Holly%20A.%20Heyser%3C/p%3E%3Cp%3ECut%20each%20raviolo%20out%20with%20a%20circle%20cutter%20or%20a%20wineglass.%20Of%20course,%20you%20can%20also%20use%20a%20standard%20ravioli%20mold%20or%20cut%20them%20into%20squares%20with%20a%20ravioli%20cutter.%3C/p%3E%3Cp%3EWhen%20each%20raviolo%20is%20finished,%20lay%20it%20out%20on%20a%20well%20floured%20board%20to%20dry%20a%20bit.%20Repeat%20this%20with%20the%20rest%20of%20the%20dough.%3C/p%3E%3Cp%3EYou%20can%20let%20the%20ravioli%20sit%20out%20for%20a%20couple%20hours,%20but%20for%20more%20than%20that%20you%20should%20refrigerate%20them.%20Don%E2%80%99t%20refrigerate%20for%20more%20than%208%20hours,%20though,%20or%20the%20filling%20will%20destroy%20the%20ravioli.%20If%20you%20need%20to%20store%20them%20for%20any%20length%20of%20time,%20freeze%20them%20according%20to%20the%20instructions%20above.%3C/p%3E%3Cp%3ETo%20cook%20the%20ravioli,%20bring%20a%20large%20pot%20of%20water%20to%20a%20boil%20and%20salt%20it%20well;%20it%20should%20taste%20of%20the%20sea.%20While%20the%20water%20is%20heating,%20melt%20some%20butter%20or%20olive%20oil%20in%20a%20large%20saute%20pan%20set%20over%20medium-low%20heat.%20Add%20some%20minced%20garlic%20if%20you%E2%80%99d%20like.%20Don%E2%80%99t%20let%20the%20garlic%20brown,%20though.%3C/p%3E%3Cp%3EBoil%20the%20ravioli%20for%202%20to%203%20minutes,%20or%20about%2090%20seconds%20after%20they%20start%20to%20float%20to%20the%20top.%20Move%20them%20to%20the%20saute%20pan%20and%20toss%20to%20coat%20with%20the%20butter.%20Serve%20at%20once%20with%20freshly%20ground%20black%20pepper%20and%20grated%20pecorino%20or%20parmesan%20cheese.%3C/p%3E%3Cp%3EPhoto%20by%20Holly%20A.%20Heyser%3C/p%3E%3Cp%3EMore%20Veggie%20Recipes%3C/p%3E){kind=link}