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Raviole géante à la ricotta citronnée
Raviole géante maison farcie d'une crème onctueuse à la ricotta, citron et parmesan, servie avec une sauce beurre-sauge et légumes. Idéale pour épater vos convives avec une pâte fraîche préparée la veille.
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Cost Breakdown
Critical Success Points
- • Égoutter complètement la ricotta pour éviter une farce trop liquide.
- • Sceller parfaitement les bords de la pâte afin d’éviter que la farce ne s’échappe pendant la cuisson.
- • Cuisson rapide de la raviole : surveiller le temps pour ne pas la surcuire.
Safety Warnings
- • Faire attention aux couteaux tranchants lors du découpage de la pâte.
- • Manipuler l’eau bouillante avec précaution pour éviter les brûlures.
- • Le beurre chaud peut éclabousser; tenir la poêle à distance du visage.
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