Buffalo Mozzarella Ravioli with Parmesan Garlic Sauce
3 eggs 1 egg white
Pinch of salt
5ml good olive oil
For the Filling :
500g buffalo mozzarella
Method: Blend flour, oil, eggs, salt and water in food processor until mixture begins to form a ball. Add more water, drop by drop, in case dough is too dry (dough should be firm and not sticky). Let the dough knead for 15 seconds more.Transfer dough to a surface covered in flour, cover with a bowl and let it stand for one hour in room temperature in order for the gluten to relax .After the hour’s up, roll the dough very thin, about one millimeter.With a ravioli cutter,cut our circles in the dough.Place 30g of buffalo mozzarella, basil , salt and black pepper in each circles and folded in half.Apply water and press with the side of a knife.Cook the ravioli in boiling water for five minutes.
Ingredients for Parmesan -Garlic Sauce :
3 tablespoons butter
1 tablespoon chopped garlic (or minced)
2 tablespoons flour
1 cup milk
1/2 cup whipping cream
1 -1 1/2 cup shredded parmesan cheese
In the sauce pan melt butter, add garlic and saute on med-low heat until garlic start to be fragrant.Mix in flour until combined.Add milk and whipping cream, bring to a boil, lower heat and stir until thickened.Add parmesan and stir until melted.Serve over pasta, and top with grill asparagus.
1 pound fresh asparagus spears, trimmed
1 tablespoon olive oil
salt and pepper to taste
Preheat grill for high heat.
Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
Grill over high heat for 2 to 3 minutes, or to desired tenderness.