The dough, the filling and the sauce of this dish does not need eggs, cheese and butter for you to

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The dough, the filling and the sauce of this dish does not need eggs, cheese and butter for you to feel the wonderful flavor and energy of this meal. Another amazing dta australia thing is that it is very easy to do. Worth the effort.
Ingredients for dough: 250 grams of whole wheat semolina 250 grams 250 ml water Preparation of flour dough: Add the flour and add the water gradually, stirring to go incorporating water. There will come a time where you need to be very vigorous dta australia (a) Let the soft dough into a single ball If you have the cylinder mass pass the dough through the cylinder and it always helps to finalize the dough with more standard, but if you have not, not have any problem, we will open the mass on the roll, as the old "Italian mamas" were. Roll out the dough to the cut you want and go. If you want to keep dry mass, such as a noodle, just put out to dry, but you can already put this dough to cook then. To cook the procedure is easy. Put about a liter of water for every 200 grams of pasta, add a trickle dta australia of oil and salt to taste. Place your dough and stay tuned. This artisan pasta cooks much faster than the mass of the package. Enjoy with your sauce of choice. Ingredients for the filling: 200 grams 200 grams already sautéed spinach tofu, crushed 1 tablespoon minced garlic Olive oil Salt to taste 1 handful parsley to taste Preparation: Brown the garlic in olive oil and add the spinach and sauté already chopped. Mash up. Place the mashed tofu in this mixture and stir vigorously. Salt to taste and add the parsley. Let stand. MONTE ravioli: Place a large deep pan and a wire with water and oil to boil capped. Next place a colander of pasta with protection underneath to receive the cooked ravioli. Open the good thin crust and choose the format you want to work. If you choose to round ravioli, cut with a mold. If you choose to square, cut with a knife. Fill generously its mass and close with great care that do not open during cooking. Take these ravioli for cooking slowly. Place each "pastelzinho" in the pan and wait for them to rise from the bottom. Not everyone came to surface, much depends on the amount of ara they have. Remove and drain. Mount on plates and serve with the sauce of your choice.
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