For the pasta
450g of flour
50g of semolina
1 tsp of water
A pinch of salt
6 egg yolks
1 tsp of beetroot powder
2g of turmeric
1 tsp of cuttlefish ink
For the filling
500g of champignon & portobello mushrooms, finely chopped
1 tbsp of Truffle Paste (Art. 55127)
1 tsp of Garlic Paste (Art. 55014)
50g of Sun-dried Tomato Pesto (Art. 55654)
100g of grated manouri cheese
1 average-sized onion
A little extra virgin olive oil
For the sauce
500g Tomato Sauce Professional (Art. 55213)
150ml of water
1 large onion
80g of celery, diced
80g of leek, diced
1 large carrot, diced
1 tbsp of cream
150g of manouri cheese
Freshly ground pepper
1 sprig of fresh thyme
A little extra virgin olive oil
Make the dough for the pasta, kneading all the ingredients together and then colouring with colourings of our choice. Allow to rest and open up as layers.
For the filling
For the sauce
For the manouri crumble
Fill one of the pasta leaves with the filling, closing it with the second leaf and cut with the biscuit cutter we prefer.
Boil the ravioli for 1 minute, butter may be added if desired.
Serve the ravioli on a plate with a generous helping of sauce and manouri crumble on top.
Provil S.A.
Industrial Area of Sindos
A3 Road
Thessaloniki, GR-57022
T: +30 2310 795. 730
[email protected]
Provil S.A.
101 Lavriou Avenue
Glyka Nera Attikis, GR-15354
T: +30 210 6657. 680
[email protected]
Provil S.A.
INDUSTRIAL AREAS. Sindou, A3 Street
57022 Thessaloniki
Tel: +30 2310 795. 730
[email protected]
Provil S.A.
101 Lavriou Avenue
15354 Glyka Nera Attikis
Tel: +30 210 6657. 680
[email protected]
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