Pasta rellena casera

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Pasta rellena casera. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pasta rellena casera is one of the most favored of recent trending foods in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions every day. They are nice and they look fantastic. Pasta rellena casera is something that I've loved my whole life.

Many things affect the quality of taste from Pasta rellena casera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta rellena casera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pasta rellena casera is 6 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Pasta rellena casera using 18 ingredients and 4 steps. Here is how you can achieve it.

Es pasta casera rellena pero con forma personalizada .La comida con más elaboración del mes.
#Mercado

Ingredients and spices that need to be Take to make Pasta rellena casera:

1. Para la pasta:
2. 500 grs harina
3. 3 huevos
4. 3 cucharaditas aceite
5. 1 cucharadita sal
6. 1/2 taza agua (temperatura ambiente)
7. Para el relleno:
8. 2 atados espinaca
9. 1 cebolla
10. 1 morrón
11. 100 grs ricota
12. Para la salsa:
13. 1/2 litro leche
14. 15 grs manteca derretida
15. 30 gr maizena
16. 1 cebolla
17. 100 grs panceta
18. 2 tomatitos deshidratados

Instructions to make to make Pasta rellena casera

1. Formar un volcán con la harina y poner los huevos, el aceite, el agua y la sal. Ir entreverando de afuera hacia adentro con las manos hasta que se pueda armar un bollo bueno se pegue a los dedos. Amasar 15 minutos y luego dejar descansar envuelta en nylon en la heladera 20 min.
2. Cumplido el tiempo volver a la mesa enharinada, amasar hasta que quede elástica y empezar a aplanar con el palote hasta formar un rectángulo bien fino.(1milimetro) luego cortar con la forma que más les guste y rellenar. Cerrar con tenedor o con repulgue.
3. Relleno. Saltar la cebolla, el morrón y la espinaca. Cuando esté todo blandito agregar la ricota y condimentos a gusto. Cuando enfríe colar y guardar el jugo de la colada
4. Salsa casera. Saltar cebolla, panceta y tomatitos previamente rehidratados. En una olla poner a calentar la leche. Cuando esté caliente agregar la manteca derretida. Luego disolver la maizena en una tacita con un poquito de leche de la olla. Agregar esto último a la olla y revolver hasta que espese a gusto. Una vez lista agregar la cebolla, el tomate y panceta saltada. A esta se le puede agregar el jugo de la colada del relleno. Pimienta, sal y nuez moscada.

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