Hello Everyone, I hope you’re in great health and happiness today. One point that is inseparable in human lifestyle is eating. Of course, in addition to in regards to the taste, we must in addition attach importance to health. Eating very good and healthy foods which might be beneficial for the body so that the human body is always in a proper state. To get those of you who still enjoy to consume fast food, I recommend to stop and start cooking on your own.
You certainly know that the foods you consume daily has a fantastic effect on your body health and quality lifestyle. In fact, healthy food may come in a simple version together with form, at a low price together with easy to reach. Healthy food isn’t just focused on expensive organic ingredients of which are common in big supermarkets.
The rise of popular diet styles and trends has caused a bit regarding confusion on so-called healthy foods. Actually this trend often distracts from the most crucial basic nutritional principles. In simple fact, all you need to know is the basic principles and content regarding different varieties of foodstuffs and adjust these people to the needs of the body.
Therefore healthy food is a food which you cook yourself, you can choose the ingredients that are suitable for the sake of your current body. Cooking is an easy activity, everyone is able to cook, no need to consider cooking courses to be an expert inside cooking, just know the recipe in addition to try to practice it. Today we’re going to make something special, Trevalla and potato saffron ravioli with basil pine nut butter. This is one of the best tested recipes, This time I will make this a little more unique than common.
Attention! ALLERGENS Contains Low carb , Low sugar , Low sodium , peanuts and tree nuts.
Ingredients of Trevalla and potato saffron ravioli with basil pine nut butter
14 (14 x 25cm) homemade saffron lasagne sheets (see related recipe variations)
1 egg, lightly whisked
Steps To Make Trevalla and potato saffron ravioli with basil pine nut butter
Step 1To make filling, place potatoes in a saucepan of boiling salted water and cook, covered, for 12-15 minutes or until tender when pierced with a skewer. Drain. Set aside for 5 minutes to cool slightly. Remove skin and return to pan with cream. Use a potato masher or fork to mash until smooth. Season with salt and pepper. Stir in chives.
Step 2Place trevalla in bowl of a food processor. Process until roughly chopped. Add to potato, stir until well combined.
Step 3Line a large baking tray with non-stick baking paper.
Step 4Place the lasagne sheets on a clean work surface. Working quickly, use a 7cm diameter pastry cutter to cut the lasagne sheets into 48 discs. Place teaspoonsful of the potato mixture in the centre of half of the discs. Brush edges with a little of the whisked egg, top with remaining discs and press edges together to enclose the filling and seal. Place ravioli on lined tray. Cover with plastic wrap and place in the fridge for 30 minutes.
Step 5Bring a large saucepan of salted water to a rapid boil. Add half the ravioli and cook, uncovered, stirring occasionally, for 5-6 minutes or until tender. Use a slotted spoon to transfer to a bowl. Cover with foil to keep warm, and set aside. Return the water to the boil and repeat with remaining ravioli, adding the cooked ravioli in the last 2 minutes of cooking. Drain.
Step 6To make the basil pine nut butter, melt butter in frying pan over medium heat until foaming. Add pine nuts and cook, stirring occasionally, for 3-4 minutes or until nuts are golden. Season with salt and pepper. Remove from heat before adding basil. Spoon butter mixture over ravioli and toss to combine. Serve immediately.
What do you think ? It’s quick, isn’t it ? I’m sure everyone can easily make it home including you. Absolutely nothing is impossible if you want to try. I want to thank your time. Also, check out out other interesting recipes on this kind of website, Don’t forget to bookmark this specific page in your browser so you can certainly access it faster later, make sure you discuss it with your loved ones, good friends, and colleagues. Thanks for listening, Delighted Cooking!