Parmigiano Reggiano cheese

Parmigiano Reggiano cheese

Ingredients:
3 1/2 tbsp. (50 ml) fresh cream
12 oz. (350 g) farfalle immediately.

Directions:
Did you know that...
Add an ice cube to the mixture in the food processor. This will
Difficulty prevent overheating and keep the basil from discoloring.
68
PUMPKIN RAVIOLI
cappellacci di zucca
Preparation time: 40 minutes + 5 minutes cooking time
4 Servings Method
Make the pasta: place the flour on a clean work surface and
for the pasta
make a well in the center. add the eggs to the well. Gradually
11 oz. (300 g) all-purpose flour
(scant 2 1/2 cups) incorporate the eggs into the flour until you obtain a smooth
3 large eggs dough. Wrap the dough in plastic wrap and refrigerate for at
least 30 minutes.
for the filling