300g of Flour
200g of Smoked
40 g of butter
YouTube - Ravioli de Salmão ao Black pepper
Mix flour with eggs and a bit of salt until you will obtain a homogeneous dough.
Then lei it stand for 30 minutes, in the meantime prepare the filling. Boil two potatoes
and when they are cooked smash it. Cut the smoked salmon in little pieces and mix it
with the smashed potatoes.
It’s time now to stand the dough so, roll out the dough, you can do this with the help of
a rolling pin or more easily with the help of a pasta machine. Here I use the pasta
machine. Start roll out the dough from the biggest thickness of the machine then little
by little reduce it until you obtain a pastry of about 2 – 3 mm of thickness. Cut the
pastry in long rectangular pieces like shown in the picture. Put in the middle of the
pastry the filling and cover it with the rest of the pastry.
Now cut with the help of a star-shape ravioli, put them on a tray with a bit of flour (in
order to not them attach each others).
Let the salted water boil for ravioli and cooked them in it for about 10 minutes.
Prepare the dressing for ravioli with melted butter and black pepper.
When ravioli are cooked put on them the melted butter and serve hot.
350 g of Rice
150 g of Blueberry
150 g of Speck in thin
30 g of Butter
1 / 2 Onion
3 Tablespoons of extra
virgin olive oil
Water for broth
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Start preparing the hot broth: you can easly and rapidly prepare it in a pan
with water and the stock-cube vegetables, or you can boil water with carrots,
celery, onion and potatoes but this take a bit more of time.
Then wash and cut in half the blueberry.
Chop the onion and put it in a pan with butter and let it cook until it comes
Add the rice and let it roast for some minutes and then add spoon by spoon
the hot broth.
Stir the rice time by time and let it cook for about 15 minutes, some minutes
before the cooking ends, add the blueberry and stir.
Cover the bottom of a bwol with speck.
When the rice is ready pour it on the speck like show in the picture below.
In this way the speck will warm and let the rice more tasty. Serve hot.
1 Small Onion
40 g of Almond
4 Tablespoons of
extra virgin olive oil
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300 g of Chicken
Start with the preparation of the all ingredients: clean and peel
the carrots, the celery and the onion and cut them in long
Cut the chicken breast in square pieces of medium dimension
as shown in the picture below.
Preheat the extra virgin olive oil in a pan, when the oil is hot,
add the vegetables and let them cook for about 5 minutes.
Then add the chicken breast and let them golden.
Add the almond
and continue the cooking with a cover for about 10 – 15
minutes until the meat is good cooked.
1 kg of Potatoes
300 g of Flour
200 g of Chestnut’s
200 of Pumpkin in
150 g of Asiago Cheese
cut in pieces
40g of Butter
Leaf of Sage
Boiled the potatoes with peel
and cook the pieces of pumpkin in a pan with two spoons of extra virgin olive oil.
When the potatoes are cooked, peel and mash them in a bowl together with the pieces of pumpkin.
Put on the table the mixture of potatoes and pumpkin together with the flour, the chestnut’s flour
and the egg
and begin to knead until you obtain homogeneous and soft dough, this take about 8 – 10 minutes,
if the dough is too soft you can add a little bit of breadcrumbs.
Divide the dough in parts and roll each one in order to obtain a sort of longs sausages thick as a
finger. Pay attention to have always enough flour on the worktable in order to not attach the dough
Cut each long sausage in small pieces of 1 cm length that we can call “tocchetti”.
Sprinkle tocchetti with flour and place them on a tray.
Let salted water boiled, put on it tocchetti and cooked them until they come on the surface. In the
meantime prepare the seasoning, put in a pan the butter with the leaf of sage,
when tocchetti are cooked drain them and put them in the pan with butter and sage, add the
Asiago cheese and let it melted.