Cheese ravioli in garlick sauce

Cheese ravioli in garlick sauce

Ingredients:
Flour of 2 St.
Egg of 5 pieces.
Salt of 0,5 h. l.
Vegetable oil of 0,5 h. l.
Ricotta of 240 g
Parmesan of 170 g
Salt to taste
The black pepper ground to taste
Desi of 30 g
Garlic 0,5 tooth.
Fat cream of 60 ml

Dough:
To sift flour on pure land surface. To make in the center deepening fork.
To break in deepening of egg.
To add salt and vegetable oil.
To shake up eggs fork, mixing with flour.
Dough will gradually be created.
To knead dough hands or fork until it becomes homogeneous. If dough sticky to add a little flour if too dry - to splash a little water.
To knead dough of 8-10 minutes, will not become soft and elastic yet.
To wrap food wrap and to put aside for 20 minutes.

Stuffing:
To mix in bowl cheese ricotta, grated parmesan, egg, salt and pepper.
Carefully to mix and put aside.
To strew baking tray with flour and to put aside.
To develop dough.
To cut on 4 parts. To wrap 3 parts of dough film and to put aside.
To strew land surface with flour. To roll dough with rolling pin in square (as it is possible is thinner).
To put stuffing on one half of dough in the small portions at distance of 4-5 cm from each other.
To cover stuffing with the second half of square.
Slightly to press on dough hands that between dough and stuffing did not remain vials of air.
To cut out ravioli the special adaptation (if you do not have it, it is possible to use glass).
To put ravioli on the prepared baking tray.
To roll dough trimmings and also to use.
To make ravioli of the remained three parts of dough.
If are not going to cook ravioli yet, clean them in the freezer on baking sheet for 24 hours, then shift in plastic packages and return to deep freeze.
To bring water in big pan to the boil. To throw into it ravioli and accurately to mix. As soon as ravioli emerge on surface - they are ready.
To switch off fire, to merge water, to return ravioli to hot pan and to put it on hot plate (it is not necessary to include it).

Garlick sauce:
To throw into hot ravioli it is a little oil, to add the crushed garlic, it is a little cream and grated parmesan. To stir slowly 1-2 minutes that sauce has a little thickened. To give immediately.

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