In this video you will watch how I make excellent ravioli on a thin sheet, which does not open during baking. You will watch how I cook them and how I maintain them. You will also watch how I open a very large sheet with the rolling pin. For my 75 ravioli I used A) 3 cups of 450 g of durum wheat flour, the rustic (slightly yellowish). The 2 cups are for the dough and the other, which was not all used, is for opening the leaves. B) Half a teaspoon of salt 3 g. C) 1 ripe halloumi 250 g. D) 2 tablespoons grated dry mint. E) 3 medium eggs. G) 1 glass of 200 ml of lukewarm water.
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Cypriot ravioli with halloumi and a large sheet with the rolling pin by Eliza
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