Küchenprofi 150 PastaCasa Instrucciones De Uso página 41

• for easier handling, we recommend that the dough sheet has a
total length of about 60 to 80 cm.
• Make sure not to put too much filling in the funnel to prevent it
from oozing out sideways.
• You can cook fresh ravioli immediately or freeze as an alternative.
Recipe suggestion
pasta dough basic recipe
filling:
300g spinach, blanched, finely chopped
200g ricotta cheese
100g parmesan cheese
2 egg yolks
1 clove garlic, finely chopped
1 tbs breadcrumbs
salt and pepper
Mix all ingredients for the filling and season to taste with salt and
pepper.
Process the pasta dough to sheets and fill as described in "Making
ravioli".
Cook the ravioli in plenty of boiling salted water until al dente and
stir in between. fresh ravioli need about 5 minutes, slightly dried
approximately 7- 8 minutes, dried ravioli 10 -12 minutes. the precise
cooking time depends on the thickness of the pasta dough, the
filling, as well as the degree of drying of the ravioli.
Cleaning and care
• Clean the ravioli attachment after each use with a brush or a
wooden stick. Clean the plastic funnel with warm water and a mild
detergent.
• wipe off the housing with a dry, soft cloth only.
• do not immerse the ravioli attachment into water or other liquids
and do not clean it in the dishwasher.
• do not use abrasive cleansers or pointed, sharp-edged objects for
cleaning.
we recommend that you store the ravioli attachment in the original
box.
For domestic use only!
Do not immerse in liquids!
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