15 Italian Holiday Recipes by Giuricici Iasmin

Author:Giuricici, Iasmin [Giuricici, Iasmin]
Language: eng
Format: azw3, mobi
Published: 2015-01-08T16:00:00+00:00

In a medium bowl, combine mascarpone cheese with beaten eggs, chopped basil, nutmeg and salt and pepper, to taste. Add to lobster and shallot mixture and combine well. Taste to adjust seasoning. Cover and set aside. If not using immediately, store in the refrigerator for up to a day.

Create holiday-shaped pasta cutouts:

Using a pasta roller, roll out pasta into thin sheets. Cut out shapes for the tops and bottoms of the ravioli using cookie cutters (bells, snowmen, trees, gingerbread boys and girls, snowflakes, stars, wreaths, etc.). Place pasta shapes on a floured dishtowel and cover so that pasta does not dry out. Cut out smaller shapes to decorate ravioli tops. Using a small, sterilized paintbrush, dip into the egg white and attach smaller pasta decorations onto raviolis. Be sure to completely decorate the top ravioli cutouts before filling. Cover with floured dishtowel. You should have an equal amount of ravioli bottoms without decorations and ravioli tops with decorations.

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