Steps to Make Ultimate Crunchy Italian nachos (ravioli) with spicy tomato sauce
Hello everybody, it's Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Simple Way to Prepare Speedy Crunchy Italian nachos (ravioli) with spicy tomato sauce. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Crunchy Italian nachos (ravioli) with spicy tomato sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crunchy Italian nachos (ravioli) with spicy tomato sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crunchy Italian nachos (ravioli) with spicy tomato sauce is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Crunchy Italian nachos (ravioli) with spicy tomato sauce estimated approx 40 minutes.
To begin with this particular recipe, we have to prepare a few components. You can have Crunchy Italian nachos (ravioli) with spicy tomato sauce using 9 ingredients and 6 steps. Here is how you can achieve it.
#pastacontest
Ingredients and spices that need to be Take to make Crunchy Italian nachos (ravioli) with spicy tomato sauce:
- 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
Steps to make Crunchy Italian nachos (ravioli) with spicy tomato sauce
- Mix egg and flour to make pasta. Cling film and fridge for 20 mins
- Grate and squish all cheeses in bowl with seasoning and herbs to create pasta filling
- Fry onions and chili, add tomatoes and simmer to reduce to thick sauce
- 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
- Large frypan on heat with oil to cover and shallow fry all pasta triangles until browned
- Serve pasta with spooned sauce over. Garnish with basil and Parmesan
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