Quadrotti di pasta fresca ripiena

Meat quadrotti

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Meat quadrotti

Fresh laminated egg pasta with a meat based filling

Quadrotti alla carne
Meat quadrotti – ingredients:

Pasta 50%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 50%: beef 48%, pork meat 20%, Parmesan (milk, salt, rennet, lyzozyme), bread crumbs (soft wheat flour type 0, yeast, salt, mixed vegetables (carrot, celery, onion), red wine, salt, stock, natural seasoning, nutmeg.

Cooking time: 2-3 minutes

Meat quadrotti recipe

INGREDIENTS

Per il ripieno:
350 g beef meat
100 g pork
100 g mozzarella
50g butter
q.s. beef broth

a sprig parsley
a few basil leaves
q.s. parmesan
q.s. salt
q.s. pepper

For pasta:
400 g flour
3 eggs
q.s. salt

PREPARATION

In terms of working the flour, put in the middle of the eggs and a pinch of salt then prepare the dough is smooth and elastic.
Cover with a cloth and let rest for 30 minutes. Meanwhile, in a saucepan cook the meat apart until it becomes soft, then remove from broth and pass it into the meat grinder with mozzarella a couple of times.
Put the mixture into a bowl and add 2 tablespoons of Parmesan cheese, parsley and finely chopped basil, salt and pepper.

If the mixture is too dry, add a little broth
Divide the dough into two equal parts and roll out the first half so as to form a thin rectangle. Set the size of a hazelnut filling over the dough at intervals of approximately 3 cm.
Roll out the other half of the dough in order to obtain the same rectangle and lay them over the first.

Press the spaces between the filling so as to seal the two sheets of dough. With the appropriate wheel cut the ravioli and let them dry. Serve immediately.
Season the ravioli with brown butter and parmesan cheese, garnish with a few leaves of basil.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana


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Quadrotti di pasta fresca ripiena

Ricotta and spinach quadrotti

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Ricotta and spinach quadrotti

Fresh laminated egg pasta with a ricotta and spinach base filling

Quadrotti ricotta e spinaci
Ricotta and spinach quadrotti – ingredients:

Pasta 40%: soft wheat flour type 00, durum wheat, egg 18%, water.

Filling 60%: ricotta 69% (whey, cream, milk, salt), Parmesan (milk, salt, rennet, lyzozyme), spinach 10%, bread crumbs (soft wheat flour type 0, yeast, salt), potato flakes (dehydrated potatoes (99%), spices, salt, nutmeg.

Cooking time: 3 minutes

Ricotta and spinach quadrotti recipe

INGREDIENTS

For the filling:
200 grams of spinach
600 g cheese
150 grams of Parmesan

salt
pepper
nutmeg

For the pasta:
500 grams of flour
5 eggs
1 pinch of salt

PREPARATION

Wash the spinach and let them boil for 10 minutes.
When cooked, drain and let cool before you chop.
Prepare the dough by placing the flour on a work surface and putting the center eggs and a pinch of salt.
Work the eggs with the flour gradually taking it from the sides of the fountain.

Create a ball with the dough and set aside. For a more detailed description of the preparation of egg pasta consulted our special.
Prepare the filling by mixing in a bowl the ricotta, spinach, 2 eggs, Parmesan cheese, salt, pepper and nutmeg until mixture is smooth.
Roll out the dough into two sheets with a thickness of about 1 mm, with the aid of a rolling pin or car tirapasta.

Spread the filling on the dough in mounds spaced. Cover with the other sheet and cut out the ravioli with
the appropriate tool.
Cook the ravioli in salted water and remove them when they come to the surface of the water with a slotted spoon.
Season to taste.

Other products from Pastificio Fontana

Traditional recipes made ​​with the most innovative systems of production and storage of the product.

In the laboratories of the pasta factory Fontana technology is at the service of the craftsman and joined him in a production where many steps are still done entirely by hand.

The result is a pasta with flavor and texture typical of fresh homemade pasta.

The recipes from Pastificio Fontana


News & Events


Social Media


Info request


Send us an email

quadrotti sugo ai funghi

Quadrotti ricotta e spinaci con sugo ai funghi

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I quadrotti ricotta e spinaci si accompagnano benissimo ad un buon sugo di funghi.

Ingredienti:
1 cipolla
1 spicchio d’aglio
250 gr. di funghi freschi
½ bicchiere di vino bianco
prezzemolo q.b.
3 cucchiai di olio nieuwe extravergine d’oliva
sale q.b.

Preparazione:
Pulite la cipolla, tritatela finemente e fatela soffriggere in una padella con tre cucchiai di olio, dopodiché unite lo spicchio d’aglio e fatelo rosolare.
Nel frattempo pulite i funghi, eliminando per prima cosa la terra dai gambi aiutandovi con il dorso di un coltello; puliteli poi con un panno umido, dopodiché tagliateli a fettine sottili e versateli in padella. Aggiungete un goccio d’acqua e versate il vino, salate la e fate sfumare a fiamma vivace. Quando il vino sarà evaporato, proseguite la cottura a fiamma bassissima per circa 30 minuti, mescolando di tanto in tanto.
A 5 minuti dal termine della cottura, insaporite con una manciata di prezzemolo tritato, mescolate bene e spegnete la fiamma.

Accorgimenti:
Ricordatevi di rimuovere l’aglio prima di condire la pasta.
Mantenete la fiamma del fornello al minimo durante la cottura dei funghi, altrimenti potrebbero rischiare di bruciarsi.

Idee e varianti:
Se volete, potete aggiungere due pomodori tagliati a pezzettini, per un sugo più ricco e ancora più gustoso.
Un’altra variante è l’aggiunta di un po’ di panna, anche se il sapore dei funghi freschi viene esaltato maggiormente senza troppi arricchimenti.