Crunchy Italian nachos (ravioli) with spicy tomato sauce

Name: Crunchy Italian nachos (ravioli) with spicy tomato sauce
Total time: 2400 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 egg; 100 g tipo 00 flour; 3 cheeses - cheddar, Parmesan, bocconcini (about 50g of each; s&p; Oregano; 400 g tomatoes; Red chili; 1/2 brown onion, finely diced; leaves Basil

simon @simonatcookpad

#pastacontest

simon @simonatcookpad

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Ingredients

40 minutes

2 servings

1egg
100 gtipo 00 flour
3cheeses - cheddar, Parmesan, bocconcini (about 50g of each
s&p
Oregano
400 gtomatoes
Red chili
1/2brown onion, finely diced
leavesBasil

Saved

Steps

40 minutes

1

Mix egg and flour to make pasta. Cling film and fridge for 20 mins
2

Grate and squish all cheeses in bowl with seasoning and herbs to create pasta filling
3

Fry onions and chili, add tomatoes and simmer to reduce to thick sauce
4

Roll out pasta to half desired thickness (about 2mm) and halve. Add teaspoon of mix every 2 inches / 5 cms then brush all visible pasta with water. Layer second sheet over top and press down to remove all air and create pockets of filling. Cut in to triangles and generously dust with flour
5

Large frypan on heat with oil to cover and shallow fry all pasta triangles until browned
6

Serve pasta with spooned sauce over. Garnish with basil and Parmesan

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Cooksnaps

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simon @simonatcookpad

on May 09, 2019 07:19

I'm vegetarian & allergic to eggs, but my wife eats meat. I prepare all meals, often converting meat recipes in to vegetarian ones. Many of my recipes show measurements for both meat and vegetarian versions, often for the same meal... simply cooking a common sauce in one pan then using seperate pans for meat and veg to combine with sauce when served