How to cook pre-made pasta dough
[Advertisement] Ravioli DIY with NOA spreads
We all know ravioli from our childhood. We used to open a tin can and only heat the finished ravioli in the pot. They were ready, the little filled noodles!
And at that time I found this ready-made meal to be really delicious. Today, however, things look different.
Meanwhile, I attach great importance to healthy and high-quality ingredients. This is not only noticeable in the taste. Because you are doing a lot of good for yourself and your body if you choose healthy ingredients and freshly prepared the food.
Since my love for pasta has not changed in adulthood ... and I still particularly favor ravioli, I now take the time to make it myself and fill it with my favorite flavor.
Anyone who says: “Waaaas, I don't have time for something like that !!!”, let me tell you that of course I feel no different. I also travel a lot and preparation often has to be quick. But even those who initially think that making pasta is laborious will be surprised in the end. You will be finished sooner than you think, I promise.
Ravioli are quick to prepare
The secret lies in the filling, which you can buy already prepared in the refrigerated shelf. But you will learn more about that in a moment.
The dough is kneaded in no time with just a few ingredients and ready for further processing. You can easily color it in color by e.g. Choose spinach for the green variant or beetroot for the princess color pink.
The pasta mass is rolled out thinly with a rolling pin, filled as you wish and then cut to size.
The NOA spread as a vegan filling
The biggest advantage of your own filling is of course: you know what's inside. You can get creative with the filling and basically the most extraordinary flavors fit into it. But when it has to be done quickly, I very often use NOA spreads.
They are made from 100% vegetable ingredients, vegan, gluten-free and genetic engineering is an absolute no-go for this company.
Overall, the products are pure nature and there are no flavors or other additives at all. Personally, I think that's really good. Because you will be done with my plant-based pasta filling very quickly and the pasta can be cooked right away.
Incidentally, the NOA spreads are not only good in terms of quality. They also taste really delicious.
If you are on Instagram, you should definitely take a look at Noa_pflanzlich's account (e.g. just click HERE). There you can always find the news and new varieties.
Because there are now 7 different flavors and there is an extraordinary amount of variety in each variety. There are spreads in mild or slightly spicy or different hummus variants and, to be honest, they are so delicious that I can never decide when to buy.
Do you know that too? You stand in front of the refrigerated shelf in the supermarket and think ... delicious, delicious, delicious! Oh, I'll just take everything with me! Then you come home, open the refrigerator and discover that not everything fits in your home refrigerator at once.
To make room, you have to open a pack immediately and enjoy,
Yeah ... that's how I feel with NOA products. And so I regularly have at least 6 different spreads in stock. You never know ;-).
So dear ones, but now it's time to prepare the ravioli.
Have fun cooking at home!
For the dough:
- 300 grams of flour
- 150 g water (alternatively spinach in the same amount)
- 2 tablespoons oil
- 1 teaspoon salt
For the filling:
- 250 g natural Fisich cheese (for a vegan filling, replace the cream cheese with the same amount of NOA spreads)
- 200 g NOA spreads in your favorite flavor
Prepare the dough:
- Knead all ingredients with a dough hook to a firm and smooth dough.
- For spinach noodles: Simply replace the liquid with the same amount of spinach. That means for example 150g = 100g spinach and 50g water.
- If possible, let the dough rest for about 30 minutes at room temperature.
- Mix the NOA spread in your favorite flavor with the cream cheese and set aside.
- Roll out the dough thinly and evenly on a floured surface with a rolling pin (or pasta machine).
- There are already many forms to buy for filling and if you have one, you should use it. Everyone else divide the rolled out dough into two equal parts.
- One half will be the floor. Here you put on small heaps of the filling with a teaspoon at intervals of approx. 5 cm. These will later become your ravioli.
- When the sheet of dough is "covered", take the second half of the rolled out dough and cover all of the pre-made fillings.
- Press the dough a little firmly in the gaps so that the typical hilly shape of the ravioli is created.
- Now you cut the dough sheets in a square shape (i.e. the spaces in between) with a knife or a pasta wheel. You now have a lot of small squares that will become your ravioli.
- Press down on the outer edges of the individual ravioli again and remove unsightly edges.
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