I love it, but time is always short. I went to the market to find some object which would facilitate the work and I fell eye on this small tool, "but certainly useful ...!!!!.... "
rondelline The Jig can be adjusted according to the measure that allows choosing.
thinking ...." How can I do to get a good result in a short time ????? "So I run this procedure. I
9 eggs mixed with wheat flour, a tablespoon of extra virgin olive oil, a pinch of salt, forming a smooth ball, let stand in refrigerator for about half an hour.
"Now here I must confess all in the presence of a secret ..... do not know the dough!"
I used the machine Imperia to roll out the dough to form thin strips not.
So I took half of the strip and on one side with the atrezzo I made signs that define the square below where I put the filling and I wet the edges with the beaten egg
Clean spinach washing in running water, and boil for few minutes. After being wrung out well, put them in the meat grinder, so they are thinner and Amalga better with cheese. Some prefer the ricotta, the stronger flavor, I used the cow, because it is lighter.
Ingredients for the filling
9 hg. Ricotta
4 hg. well-drained spinach
1 mozzarella (maccinata thin in the meat grinder)
2 hg. Parmesan
a tablespoon of nutmeg
salt and pepper to taste.
Then with the bag I put the filling in pocs ...
... I covered the other half ... 
... I crushed with your hands to stick the dough ... 
.. I cut it with the wheels between a filling and the other ...... 
... Then takes off the excess dough ........ 
... and that's it ..... the ravioli are ready to be served ...... "I will do it with a vegetable ... sugetto light and tasty ......
.... but I'll tell you next time"
.... but I'll tell you next time"
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