Ingredientes:
Harina común 650g
Sal 1 pizca
Aceite 3cdas
Huevos 3
Crema 300cc
Hongos 200g
Pimienta negra en grano a gusto
Sal a gusto
Acelga hervida 2 atados
Cebolla 1
Sal y pimienta C/N
Carne de cordero 250g
Huevo 1
Procedimiento:
- Hervir la acelga, picar la cebolla y cocinarla junto con la carne cortada chica.
- Procesar la acelga, la cebolla y la carne y condimentar a gusto.
- Para la masa, en un bowl colocar la harina y la sal y en el centro el aceite y el huevo. Integrar los ingredientes hasta formar una masa y de ser necesario agregar agua. Dejar reposar 30 min. En la heladera
- Estirar la masa fina, cortar cuadrados de 5cm x 5cm, colocar una porción de relleno en el centro y cubrir con otro cuadrado de masa humedeciendo ambos cuadrados para que se pegue.
- Para la salsa: filetear los hongos, saltearlos en una sartén y una vez dorado colocar la crema y la pimienta. Calentar bien y condimentar a gusto.
- Hervir los raviolones en abundante agua hirviendo con sal.
- Servirlos con la crema de hongos bien caliente.
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