VIDEO
RECIPES

INGREDIENTS

• 8 Cups (1000gr)
  LA TRIPLOZERO
• 10 Large (500gr) Eggs
• 2 tsp (12gr) Salt

FILLING

• 1 1/4 cups (300gr) Ricotta
• 5 oz (150gr) Spinach
• 1 cups (100gr) Grated Parmigiano Reggiano (optional)
• 1/2 cup (50gr) Nutmeg
• 1 tsp (5gr) Salt
• 0.2 tsp (1g) Pepper

PROCEDURE

Put the flour into the machine and pour in the eggs in a trickle. 
Knead until the dough is smooth.Let the dough rest covered for at least 30 minutes before starting to sheet.
Boil the spinach in plenty of boiling salted water until wilted.
Drain the spinach, let it cool and squeeze it dry.
Finely chop the spinach and then place it in a bowl.
Add the ricotta, grated cheese and a sprinkling of nutmeg.
Adjust the salt and pepper.
Mix the ingredients well until the mixture is smooth.
Take the dough out of the refrigerator and roll it out (with a pasta machine or rolling pin)until paper thin.
Place a generous teaspoon of filling on the sheet every 1/2 inch apart (depending on thesize of the ravioli you want to make). Cover with the pastry sheet and, helping with yourfingertips or spoon, remove all the air around the filling.
Then seal the closing flaps with light finger pressure. Using a round, pastry cutter or knife,cut out the shape of the ravioli you prefer.Your homemade ravioli are ready, now you just need to boil and season them.

FLOUR TO USE

LA TRIPLOZERO 00

INGREDIENTS

• 8 Cups (1000gr) LA NAPOLETANA 00
• 3 cups (700gr) Water
• 4 tsp (22gr) Salt
• 2 1/4 tbsp (30gr) Extra Virgin Olive Oil
• 0.18 oz (5gr) Fresh Yeast

Temperature final dough: 24°C

PROCEDURE

Place the flour, yeast, oil and 2/3 of the water in the mixer (spiral).
Knead until a well-formed gluten mesh is formed.
Finish with the salt and all the water and contiue kneading the dough.Place the mass in a mixing bowl at room temperature for 30 to 40 minutes, however, oruntil it doubles in size.
Stretch to desired weight and place in trays.
Allow to rise for about 4 hours at room temperature.
Prebake and finish baking at 530/570°F (280/300°C).

FLOUR TO USE

LA NAPOLETANA 00

INGREDIENTS

• 8 Cups (1000gr) LA NAPOLETANA 00
• 21 ounces (620gr) Water
• 0.14 oz (4gr) Fresh Yeast
• 4 1/4 tbsp (25gr) Salt

Temperature final dough: 24°C

PROCEDURE

Place the flour, yeast, salt, oil and all the water in the mixer and start kneading.
Let the dough rest once formed for about 30 to 40 minutes.
Break up and form into balls of desired weight.
Let rest in ball at room temperature for about 6 hours or in the fridge for 18 hours. Before using remove from refrigerator at least 3 hours beforehand.
Fry pizza at 338°F (170°C) to 375°F (190°C)
When it’s fried, drain from the oil and enjoy with tomato sauce and buffalo mozzarellacheese.

FLOUR TO USE

LA NAPOLETANA 00

INGREDIENTS

• 8 Cups (1000gr) UNIVERSALE - ALL PURPOSE
• 1 ¾ cups (400 g) Milk
• ¾ cup (150 g) Sugar
• ⅔ cup (150 g) Butter
• 3 large (150 g) Eggs
• 1 ⅓ oz (40 g) Fresh yeast
• 4 tsp (20 g) Salt
• 1 pc Lemon or Orange zest

PROCEDURE

Place the flour, yeast, eggs, butter, and zest into the mixer, adding the sugar gradually as you knead.
Once the dough is smooth, let it rest until it doubles in size.
Divide the dough into small balls, about 60g each, and place them on parchment paper squares.
Let the balls rest again until puffed.
Heat oil in a pan to fry the dough.
Fry the balls until golden on both sides, then let them cool.
Finally, fill with your favorite spread, such as chocolate or hazelnut, or coat them in sugar.

FLOUR TO USE

UNIVERSALE - ALL PURPOSE