Tag: ravioli

#ilLatoDolceDiRana: Sweet ravioli with chocolate sautéed with whipped cream and exotic fruit – Italian Cuisine

A new contest of La Cucina Italiana begins with Giovanni Rana: taking part is easy and… sweet!

Have you ever thought of dedicating to someone a dessert invented and made by you instead of the usual song on the radio? Certainly you will amaze him and you will breach his heart. And we offer you the opportunity with the new contest of La Cucina Italiana with Giovanni Rana.

Not surprisingly, the title is #theSweetSideDiRana, because your mission is to create a delicious dessert, but also to make a gesture of love towards someone special for you: in love, friend, idol … whoever you want. Think about this person while choosing the ingredients and how to compose them in an inviting dish, good and made with love, explain it and post on your Instagram profile.

Are you ready to participate? It's that easy.

Here's what you need to do

Create your recipe with Giovanni Rana's Sweet Ravioli with Chocolate and your favorite ingredients.
Prepare it, plate it up and take a nice photo of the ingredients.
Post the photo on Instagram with the hashtag #ilLatoDolceDiRana telling us your recipe.
Tag @giovanniranaita, @lacucinaitaliana and someone special you want to dedicate dessert to.
You have until December 31, 2021.
Read the regulation in detail.

A few examples of inspiration The pastry chef of La Cucina Italiana has created five simple and delicious desserts using Giovanni Rana's new sweet ravioli with chocolate and many delicious ingredients.

Now it's your turn. You create your recipe with surprising ingredients and combinations.
Prepare it, plate it, garnish it and take a nice photo.

How to write the post for Instagram

Post the photo on your Instagram profile with the hashtag #theSweetSideDiRana, tag the person you dedicated the dessert to and tell why.

An important note: participation in the initiative is not subject to the purchase of the product and the photograph can portray the ingredients combined and not necessarily the ravioli.

The most creative recipe

By 31 December 2020, the editorial staff of La Cucina Italiana chooses the most creative post or the one with the most original or delicious recipe. But it doesn't stop there.

The author is invited to perform his recipe in the kitchen of the Pastificio Rana in Verona, with a photographer documenting the preparation: the dish and the cook thus become the protagonists of an advertorial article in the February 2021 issue of La Cucina Italiana.

If it is not possible to take the shots in Giovanni Rana's headquarters due to Covid-19, the editorial staff of La Cucina Italiana will interpret the best recipe, and an interview with the author and his photo will be included in the dedicated advertorial.

Don't forget that sweet ravioli have a big heart

Before moving on to the recipes, we remind you that the sweet ravioli with Rana chocolate are not only tasty to eat, but they are good for you. In other words, they are good on the inside for their unexpected and greedy taste, and they are good on the outside because they support those most in need through a solidarity project. In fact, for each package purchased of sweet ravioli with chocolate, Pastificio Rana will donate two fresh products from its line to Banco Alimentare, which will distribute them to charitable structures throughout the Italian territory, to bring a moment of joy and goodness to people's tables. more in trouble.

What we have prepared for you:

Sweet ravioli with chocolate sautéed with sprigs of whipped cream with exotic fruit

Duration: 30 min
Level: Easy
Servings: 4 people

INGREDIENTS
2 packs of ravioli with Rana chocolate
250 g fresh cream
125 g raspberries
20 g butter
4/5 kumquat
12 alchechengi
Almonds
Mint leaves
Sugar and powdered sugar

PREPARATION
Whip the cream with two tablespoons of powdered sugar.
Cook the ravioli in a pan with 20 g of butter, 1 tablespoon of sugar and 300 g of water for 6 minutes.
Place the ravioli on an oval plate. Arrange the cream in sprigs with the pastry bag garnishing with 8 raspberries, mint, slices of kumquat and alchechengi. Add a sprinkling of powdered sugar.

Cortina beetroot ravioli – Italian Cuisine

Casunzei are the true typical dish of Cortina: beetroot-based vegetable filling and abundant Malga butter. They are eaten almost everywhere, from shelters to large hotels. Here is a five-star luxury recipe

THE casunzièi they are typical ravioli of the Dolomites and one of the best known dishes of Cortina d'Ampezzo. The word "casoncelli" derives from "casereccio" and this recipe made with the few ingredients that were available at the time is in fact widespread in different variations from Lombardy to Veneto. In Cortina, in the mountains, they are made with fresh egg pasta, very thin, and are filled with red beets, served with melted butter, plenty of melted butter, parmesan and poppy seeds. There are those who love them seasoned with smoked ricotta, those who add ricotta to the filling. The more traditionalists add the yellow turnips, Now rare, which are the secret ingredient in many restaurants. Those in the photo are from Cristallo, a Luxury Collection Resort & Spa, the only five-star luxury in the Dolomites, cooked by the chef Marco Pinelli at the restaurant The Veranda del Cristallo, expression of classic Italian cuisine, or in winter a The Stube 1872, for the recipes of the best Ampezzo tradition.

Ingredients for 4 people

250 g of boiled potatoes or yellow turnips
500 g of raw red beets
300 g of flour 00
3 fresh eggs
alpine butter
poppy seeds

Method

Cook the red beets in a little water, just enough to cover them, or steam them so they don't absorb any more water. When the fork goes deep they are ready, you can drain, peel and mash. Then put them to drain on a dish drainer, so that they release all the water for at least an hour or better for the whole night. Add the boiled, mashed potato to the dough. Leave to cool perfectly. Season with salt and pepper and, if needed, add a tablespoon of starch or breadcrumbs.

Make the fresh pasta with flour, eggs and warm water and roll it thinly. With a glass or a mold, cut out circles of about 8 cm in diameter and place a spoon full of dough in the center. Fold the circles in half and join the edges of the dough with your fingers and crush with the tines of a fork, letting the air out around the dough.

Cook the ravioli in salted water for 2 or 3 minutes from when they come to the surface. Drain and dress them directly on the plates with grated Parmesan cheese, melted alpine butter and then a sprinkling of poppy seeds.

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Recipe Shrimp ravioli with anchovy sauce – Italian Cuisine

Ingredients

500 g red prawns
400 g 00 flour
5 medium eggs
1 untreated lime
garlic
anchovy sauce
dry white wine
butter
extra virgin olive oil
salt
pink pepper

Duration: 2 h 20 min

Level: For experts

Dose: 6-8 people

To prepare shrimp ravioli with anchovy sauce, pour the flour on a pastry board. Make a hole in the center and pour the eggs with a pinch of salt. With a fork, add them to the flour a little at a time. Then knead with your hands until you have obtained a compact and homogeneous dough dough.
You do rest the pasta from 30 minutes to 2 hours, in a bowl sealed with plastic wrap.
Shelled shrimp tails; keep your heads aside.
Chop prawn tails, season with a little oil, lime zest and some ground pink pepper; marinate them in the fridge for 40 minutes.
saute the heads of the shrimp in a pan with a little oil and 1 clove of garlic; blend with 1/2 glass of white wine and mash them with a spoon to let out the juices. Bring to a boil and cook covered, on low heat, for 30 minutes. If necessary, add a little water.
Prepare meanwhile, the ravioli (you will need to obtain about forty): roll out the dough into 2-3 mm thick sheets. Spread the marinated shrimp pulp in small portions (1 coffee spoon for each ravioli) on a sheet, 4-5 cm apart; cover the filling with a second sheet; to "stick" it, brush a little beaten egg white around the filling. Make the pastry adhere to the filling by pressing gently with the non-cutting part of a 3-4 cm ring. Cut the ravioli with a larger ring (ø 5-6 cm).
only the sauce made from the shrimp heads, add a knob of butter and let it thicken slightly; turn off and add 8 spoons of anchovy sauce.
Bake the prawns in unsalted water for 3-4 minutes.
season with the shrimp sauce and anchovy sauce and serve.
serve 5 to 7 ravioli per head: those that advance can be frozen.