Walnut sauce for ravioli with squash in fondue with Fund

Ingredients for Walnut sauce for ravioli with squash in fondue with Fund

Instructions for Walnut sauce for ravioli with squash in fondue with Fund

To prepare the Walnut sauce for ravioli with squash in fondue with Fund recipe, please follow these instructions:

Heat oven up to 200 degrees C.

Behind the squashene on a plate in 45 minutes. Cut the baked squash through lengthwise, remove seeds and scrape the meat out. Put the squash flesh into a food processor along with the grated Parmesan cheese, half of the parsley, pine seeds and spices and blend into a coarse puree. Connector 2 circles out of each lasagna plate with a cake defines with 6 cm diameter. Put one tablespoon squash mixture onto each other lasagna pie and brush so the edges with a little beaten egg together. Place a second circle over the first and press the edges together well. Move raviolini over on a platter. Make the sauce by adding the walnuts, apricots, bread and the rest of the parsley in the food processor and blend to a fairly fine crumbs. Add the ricotta and blænd the fast together. Pour the mixture into a saucepan, add the milk and warm so gently up, stirring constantly. The sauce should be smooth. Pour the sauce into a jug. Warm the Fund up to the boiling point in a fondue pot and place it over a burner on the table. Let guests cook their ravioli in 2-3 minutes in the Fund. When they are finished, they can be fished up with small nets, long thigh forks or pliers. They are eaten with the warm Walnut sauce. Tips: Toast pine kemer by spreading them out in a dish under the grill in the oven 2 minutes. Stir well some times to undgd, that they will be burned. Altemativt can you deep fry them briefly, until they become Golden and releases a pleasant fragrance.

Tips:
An Italian inspired dish that is prepared at the table-small ravioli cooked in a delicious Fund and served with a wonderful creamy nut sauce.