Fresh pasta, gnocchi, ravioli dough and angel hair
Plain fresh pasta, gnocchi, ravioli dough and angelhair pasta
These sheets of ravioli dough, or pre-cut ravioli sheets, are perfect for making delicate ravioli. They've been produced in France at Vitry-sur-Seine for 40 years and are a firm favourite with chefs. There are 30 per pack. Count on two plates per raviole and generally two ravioles per dish. You can use them to make classic Won Ton ravioli with a mixture of pork, prawns, mushrooms and seasonings, or Vegetarian ravioli: Create vegetarian ravioli by stuffing the pastry sheets with a mixture of fresh or cooked vegetables such as spinach, Chinese cabbage, grated carrots, tofu, fresh herbs and spices. Explore sweet options by stuffing the leaves with fresh or cooked fruit, such as apples, pears or berries, mixed with fromage frais or custard. Sprinkle with icing sugar or cinnamon.
There are two ways to use these ready-to-use lasagne dough sheets. In a saucepan, cook the sheets in salted boiling water for 4 minutes, then decorate them as you wish (cannelloni, mille-feuilles, etc.). In the oven, arrange the sheets of raw lasagne dough in a gratin dish, alternating layers of sauce (béchamel, tomato sauce, etc.) and lasagne dough. Finish with a layer of béchamel sauce, sprinkle with grated Gruyère and bake au gratin for 25 minutes at 200°C. Serve immediately.
Ready in 3 minutes, tagliatelle with top quality French durum wheat semolina and fresh eggs (140g/kilo of semolina).
Made from potatoes and durum wheat semolina, gnocchi can be served like pasta: as a full dish – with butter, oil or sauce – or as a side dish.
Practical, they are cooked in 1 minute in simmering water, they can also be lightly grilled in a pan for a crispy and melting result at the same time.