KitchenAid 5KRAV Manual De Instrucciones página 37

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Filling
3 tablespoons butter
100 g ground pork
100 g ground veal
30 g Parmesan cheese
1 tablespoon fresh
bread crumbs
100 g Prosciutto
nutmeg
pepper and salt
2 tablespoons hot
bouillon
1 tablespoon chopped
parsley
Pasta
320 g white flour type 00
4 eggs
salt
Sauce
50 g butter
3 leaves fresh sage
2 dl cream
Serve with:
40 g Parmesan cheese
white pepper
Ravioli alla Panna
(Ravioli in Cream Sauce)
Heat the butter in a pan and fry the meat. Mix until
the meat is ready and then place in mixer bowl.
Add the grated cheese, grated using the rotor
vegetable slicer and shredder, breadcrumbs, finely
chopped Prosciutto and a pinch of grated nutmeg
to the fried meat mixture. Blend evenly with beater.
Add pepper and salt to taste. Add the bouillon and
parsley. Mix again and set aside.
Make the ravioli with flour, eggs and salt in the
mixer bowl using the dough hook. Then use the
pasta maker and roll out the dough in two even
sheets (see page 6). Make the ravioli with the filling
using the ravioli maker. Let stand.
In the meantime heat the butter and sage leaves
in a small pan for 5 minutes. Remove the sage and
add the cream. Heat thoroughly. Add pepper and
salt to taste. Keep in a warm place.
Cook the ravioli in plenty of boiling water. Drain the
water when the ravioli is cooked and transfer to
a bowl. Pour the cream sauce over ravioli and stir
well. Sprinkle with white pepper and grated cheese.
Serve hot.
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