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Ravioli with goat cheese, spinach and tomatosauce

Ravioli with goat cheese, spinach and tomatosauce

For approx. 20 pcs. stuffed raviolis:

  • 200 g. Durum flour

  • 2 eggs

  • 200 g. Ricotta, cream cheese

  • 50 g. Grated parmesan cheese

  • 100 g. Goat cheese

  • 50 g. Butter

  • 600 g. fresh spinach

  • grated peel of an organic lemon

  • 2 dl. white wine

  • 1 tbsp. chopped fresh rosemary

  • 2 tomatoes

  • 1 can of peeled tomatoes

  • 2 cloves garlic

  • 1 onion

  • olive oil

  • freshly ground pepper and salt.

The Ravioli dough:

Knead eggs and flour together into a homogeneous mass and let it rest in the refrigerator while you make the filling and tomato sauce.

The sauce:

Finely chop the onion and garlic, and fry it in a little olive oil. Pour in 1 dl. white wine. Add chopped tomatoes, rosemary and 1 can of peeled tomatoes.
Lett simmer for about 30 minutes. Blend the sauce well and season with salt and pepper.

The filling:

Steam spinach in 1 dl. white wine. Squeeze out the excess liquid.
Stir ricotta cheese, parmesan cheese, goat cheese and lemon zest together. Chop the steamed spinach and add it into the cheese mix.
Add freshly ground pepper.

Making the Raviolis:

The pasta is rolled out in uniform lanes on a pasta machine. Punching out the round or square pieces.
Add a little spinach filling on the pasta pieces and close the ravioli by moisten the edges with water and press the edges together with a fork.
Cook the ravioli in lightly salted water for about 4 minutes.
Serve the ravioli with tomato sauce and grated parmesan.
Til ca. 20 stk. fyldte ravioli:

  • 200 g. durum mel

  • 2 æg

  • 200 g. ricotta friskost

  • 50 g. revet parmasan ost

  • 100 g. gedeost

  • 50 g. smør

  • 600 g. frisk spinat

  • revet skal fra en økologisk citron

  • 2 dl. hvidvin

  • 1 spsk. hakket frisk rosmarin

  • 2 tomater

  • 1 dåse flåede tomater

  • 2 fed hvidløg

  • 1 løg

  • olivenolie

  • friskkværnet peber og salt.

Ælt æg og mel sammen til en homogen masse og lad den hvile i køleskab, mens du laver fyldet og tomatsaucen.

Hak løg og hvidløg, og svits det i lidt olivenolie. Hæld 1 dl. hvidvin ved. Tilsæt hakkede tomater, rosmarin og 1 dåse flåede tomater.
Små simre i ca. 30 minutter. Blend saucen fint og smag til med salt og peber.

Damp spinat i 1 dl. hvidvin til det er faldet helt sammen. Pres overskydende væde fra.
Rør ricotta ost, parmasan ost, gedeost og revet citron skal sammen. Hak den dampede spinat og tilsæt det i ostemassen.
Tilsæt friskkværnet peber.

Pastaen rulles ud i ensartede baner på en pasta maskine. Udstik runde eller firkantede stykker.
Læg lidt spinat fyld på pasta stykkerne og luk raviolien ved at fugte kanterne med vand og tryk kanterne sammen med en gaffel.
Kog ravioli i let saltet vand i ca. 4 minutter.
Server ravioli med tomatsaucen, revet parmesan ost.

 

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