chef_italiano
β¬οΈ How to make Green Ravioli. A clean raviolo depends on more than the stamp. The pasta needs to be thin enough to stay delicate, but strong enough to hold the filling. The sealing area also has to stay clean, with just enough moisture to bond the two sheets without making them slippery. For this version, the green dough is made from a concentrated spinach-and-yolk purΓ©e so the color stays deep while the dough remains firm and elastic. π Spinach and Yolk PurΓ©e: β’ 100g (3.5 oz) cooked spinach,...
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