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Aim\u00e9 par 98<\/em><\/span><\/div>Partager<\/p>
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Au r\u00e9frig\u00e9rateur<\/strong> : jusqu’\u00e0 1 jour, plac\u00e9 sur un plateau farin\u00e9 et recouvert d’un torchon..<\/h4>\n<\/li>\n
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Au cong\u00e9lateur<\/strong> : placez-les sur un plateau farin\u00e9 et mettez-les au cong\u00e9lateur. Une fois solides, les transf\u00e9rer dans des sacs alimentaires. Les cuire directement lorsqu’elles sont congel\u00e9es pour \u00e9viter qu’elles ne se cassent.<\/h4>\n<\/li>\n<\/ul>\n
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Curiosit\u00e9s et suggestions<\/h2>\n
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Apr\u00e8s avoir appris \u00e0 pr\u00e9parer des raviolis \u00e0 la ricotta et aux \u00e9pinards, pourquoi ne pas d\u00e9couvrir quelques faits int\u00e9ressants sur ce d\u00e9licieux plat ?<\/h4>\n
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Quel type de farine faut-il utiliser pour faire des raviolis ?<\/h3>\n
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La farine de bl\u00e9 de type \u00ab 00 \u00bb est id\u00e9ale pour une p\u00e2te fine et lisse. Pour une texture plus rustique, vous pouvez la m\u00e9langer avec de la semoule de bl\u00e9 dur.<\/h4>\n
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Quelle est la diff\u00e9rence entre les tortellini et les raviolis ?<\/h3>\n
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Les tortellini sont plus petits, avec une forme caract\u00e9ristique d’anneau, et souvent fourr\u00e9s \u00e0 la viande. Les raviolis, quant \u00e0 eux, sont g\u00e9n\u00e9ralement carr\u00e9s ou ronds et peuvent contenir des farces plus vari\u00e9es, telles que la ricotta et les \u00e9pinards.
Le mot \u00ab tortelli \u00bb, quant \u00e0 lui, fait r\u00e9f\u00e9rence aux raviolis et est un nom utilis\u00e9 principalement en Toscane, en \u00c9milie-Romagne et en Lombardie, tandis que les agnolotti pi\u00e9montais sont un autre type de p\u00e2tes farcies, semblables aux raviolis, mais plus petites et avec une farce diff\u00e9rente.<\/h4>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Combien de calories contiennent les raviolis aux \u00e9pinards ?<\/h3>\n
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Une portion de raviolis maison \u00e0 la ricotta et aux \u00e9pinards (environ 150 g) apporte en moyenne 300 \u00e0 350 calories, selon l’assaisonnement choisi.
Les raviolis maison \u00e0 la ricotta et aux \u00e9pinards sont une fa\u00e7on de red\u00e9couvrir les saveurs authentiques de la cuisine italienne. Avec quelques ingr\u00e9dients de qualit\u00e9, vous pouvez r\u00e9aliser un plat qui surprendra et ravira tous les palais. Essayez cette recette et laissez-vous inspirer par la tradition, enrichie par le go\u00fbt unique du Grana Padano !<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”related_product_wrapper ricette_main_sec” _builder_version=”4.20.1″ _module_preset=”default” background_color=”#FFFFFF” global_colors_info=”{}”][et_pb_row _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_padding=”||23px|||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_font=”Merriweather|700|||||||” header_2_text_align=”center” header_2_text_color=”#000000″ header_2_font_size=”56px” header_2_line_height=”97px” global_colors_info=”{}”]<\/p>\n
Recettes associ\u00e9es
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Grana Padano<\/span>P\u00e2tes<\/span><\/div>[\/et_pb_code][et_pb_post_title meta=”off” featured_image=”off” _builder_version=”4.19.4″ _module_preset=”default” title_level=”h2″ title_font=”Merriweather||||||||” title_text_color=”#000000″ title_font_size=”56px” title_font_size_tablet=”56px” title_font_size_phone=”36px” title_font_size_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”recipe_display” _builder_version=”4.19.2″ _module_preset=”default” custom_padding=”11px||4px|||” global_colors_info=”{}”][et_pb_row column_structure=”1_4,1_4,1_4,1_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” min_height=”40px” custom_padding=”1px||0px|||” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Difficulty” _builder_version=”4.19.2″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZGlmZmljdWx0eSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IjxpbWcgc3JjPVwiL3dwLWNvbnRlbnQvdXBsb2Fkcy8yMDIyLzExL0dyb3VwLTM5My5zdmdcIj4iLCJhZnRlciI6IiIsImVuYWJsZV9odG1sIjoib2ZmIn19@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Persons” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfU2VydmVzIiwic2V0dGluZ3MiOnsiYmVmb3JlIjoiPGltZyBzcmM9XCIvd3AtY29udGVudC91cGxvYWRzLzIwMjIvMTEvR3JvdXAtMzgyLnN2Z1wiPiIsImFmdGVyIjoiIiwiZW5hYmxlX2h0bWwiOiJvZmYifX0=@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Duration” _builder_version=”4.19.4″ _dynamic_attributes=”content” _module_preset=”default” width=”10%” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoiY3VzdG9tX21ldGFfZHVyYXRpb24iLCJzZXR0aW5ncyI6eyJiZWZvcmUiOiJbdGltZV9pbWddIiwiYWZ0ZXIiOiIiLCJlbmFibGVfaHRtbCI6Im9mZiJ9fQ==@[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_class=”ingredient_sec” _builder_version=”4.19.2″ _module_preset=”default” custom_margin=”-6px|||||” custom_padding=”4px|||||” global_colors_info=”{}”][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”2px|||||” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” global_colors_info=”{}”]<\/p>\nRaviolis \u00e0 la ricotta et aux \u00e9pinards<\/strong> sont un classique intemporel de la cuisine italienne. Ces p\u00e2tes farcies, \u00e0 la saveur d\u00e9licate et authentique, sont parfaites pour un d\u00e9jeuner en famille ou un d\u00eener sp\u00e9cial. Les pr\u00e9parer \u00e0 la maison est une exp\u00e9rience enrichissante qui permet de personnaliser chaque d\u00e9tail, de la p\u00e2te \u00e0 la garniture.
Le moment est venu de mettre la main \u00e0 la p\u00e2te, alors voyons ensemble comment pr\u00e9parer des raviolis aux \u00e9pinards et \u00e0 la ricotta.<\/h4>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” max_width=”90%” custom_margin=”-19px|auto||auto||” custom_padding=”6px|||||” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Ingredienti” _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Comment pr\u00e9parer des p\u00e2tes ravioli<\/h3>\n
[\/et_pb_text][et_pb_text admin_label=”Ingredienti List” _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” header_font=”Merriweather||||||||” header_4_font=”Merriweather||||||||” header_4_font_size=”23px” header_4_line_height=”36px” width=”87%” custom_padding=”|30px||||” locked=”off” global_colors_info=”{}”]<\/p>\n
Pour obtenir une p\u00e2te solide et \u00e9lastique, id\u00e9ale pour les raviolis maison, suivez cette recette simple et \u00e9prouv\u00e9e :<\/h4>\n
Ingr\u00e9dients pour les p\u00e2tes :<\/strong><\/h4>\n
300 g de farine de bl\u00e9 de type ’00’
3 \u0153ufs frais
Une pinc\u00e9e de sel<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Proc\u00e9dure<\/h2>\n
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STEP 1<\/p>\n
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Verser la farine sur une planche \u00e0 p\u00e2tisserie et former un puits.<\/h4>\n
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STEP 2<\/p>\n
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Casser les \u0153ufs au centre et ajouter une pinc\u00e9e de sel..<\/h4>\n
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STEP 3<\/p>\n
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P\u00e9trir avec les mains jusqu’\u00e0 ce que le m\u00e9lange soit lisse et \u00e9lastique.<\/h4>\n
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STEP 4<\/p>\n
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Envelopper la p\u00e2te dans un film plastique et la laisser reposer pendant au moins 30 minutes.<\/h4>\n
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La farce des raviolis \u00e0 la ricotta et aux \u00e9pinards<\/h3>\n
[\/et_pb_text][et_pb_text admin_label=”Ingredienti List” _builder_version=”4.27.4″ _module_preset=”default” text_font=”||||||||” header_font=”Merriweather||||||||” header_4_font=”Merriweather||||||||” header_4_font_size=”23px” header_4_line_height=”36px” width=”87%” custom_padding=”|30px||||” locked=”off” global_colors_info=”{}”]<\/p>\n
La farce est le c\u0153ur du ravioli. Pour cette variante classique, nous utilisons de la ricotta fra\u00eeche et des \u00e9pinards.<\/h4>\n
Ingr\u00e9dients pour la garniture<\/strong><\/h4>\n
250 g de ricotta
200 g d’\u00e9pinards frais
50 g de Grana Padano DOP r\u00e2p\u00e9
Noix de muscade au go\u00fbt
Sel et poivre au go\u00fbt<\/h4>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Procedimento<\/h2>\n
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STEP 1<\/p>\n
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Cuire les \u00e9pinards dans un peu d’eau sal\u00e9e, les \u00e9goutter et bien les presser.<\/h4>\n
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STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Les hacher finement et les m\u00e9langer \u00e0 la ricotta.<\/h4>\n
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STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
Ajouter le Grana Padano AOP, une r\u00e2pure de noix de muscade, du sel et du poivre.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 4<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||-2px|||” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
M\u00e9langer le tout jusqu’\u00e0 l’obtention d’une farce homog\u00e8ne. Votre farce pour raviolis \u00e0 la ricotta et aux \u00e9pinards est alors pr\u00eate.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ disabled_on=”on|on|on” _builder_version=”4.19.2″ _module_preset=”default” disabled=”on” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Raviolis de cl\u00f4ture fourr\u00e9s \u00e0 la ricotta et aux \u00e9pinards<\/h3>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n
STEP 1<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
\u00c9taler la p\u00e2te jusqu’\u00e0 ce qu’elle ait une \u00e9paisseur d’environ un millim\u00e8tre et la diviser en deux.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
\u00c0 l’aide d’une poche \u00e0 douille, verser la garniture sur l’une des moiti\u00e9s de la feuille de p\u00e2te, en formant de petites boules et en les espa\u00e7ant d’environ 3 cm.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
D\u00e9poser d\u00e9licatement l’autre moiti\u00e9 de la feuille de p\u00e2te sur la premi\u00e8re, en prenant soin de faire adh\u00e9rer les bords, presser dans les espaces entre la ricotta et la garniture aux \u00e9pinards, puis d\u00e9couper la forme du ravioli.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_4,3_4″ _builder_version=”4.19.2″ _module_preset=”default” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”1_4″ disabled_on=”on|on|on” _builder_version=”4.19.2″ _module_preset=”default” disabled=”on” global_colors_info=”{}”][\/et_pb_column][et_pb_column type=”3_4″ _builder_version=”4.19.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font=”|700|||||||” global_colors_info=”{}”]<\/p>\n
Cuisson des raviolis<\/h3>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Une fois pr\u00eate, la cuisson des raviolis demande de la d\u00e9licatesse :<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22%93}”]<\/p>\n
STEP 1<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Porter \u00e0 \u00e9bullition une grande quantit\u00e9 d’eau sal\u00e9e.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 2<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px|||” custom_padding=”0px||||false|false” global_colors_info=”{}”]<\/p>\n
Cuire les raviolis pendant 3-4 minutes ou jusqu’\u00e0 ce qu’ils remontent \u00e0 la surface.<\/h4>\n
[\/et_pb_text][et_pb_text module_class=”recipe_single_button” _builder_version=”4.21.0″ _module_preset=”default” text_font=”Merriweather||on||||||” text_text_color=”#000000″ text_font_size=”26px” background_color=”gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d” transform_scale=”90%|90%” text_orientation=”center” width=”15%” width_tablet=”24%” width_phone=”25%” width_last_edited=”on|phone” custom_margin=”0px||20px|-10px|false|false” custom_padding=”15px|20px|15px|20px|false|false” border_radii=”on|50px|50px|50px|50px” border_style_all=”none” locked=”off” global_colors_info=”{%22gcid-26f0371c-74dd-4e63-bbf8-f8ec94f09a6d%22:%91%22background_color%22,%22background_color%22,%22background_color%22,%22background_color%22%93}”]<\/p>\n
STEP 3<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Step Description” _builder_version=”4.27.4″ _module_preset=”default” header_4_font=”Merriweather||||||||” header_4_font_size=”21px” header_4_line_height=”27px” custom_margin=”-20px||46px||false|false” custom_padding=”2px||||false|false” global_colors_info=”{}”]<\/p>\n
Pour la vinaigrette, le beurre et la sauge sont un choix classique, mais vous pouvez \u00e9galement opter pour une sauce tomate l\u00e9g\u00e8re ou un Grana Padano AOP cr\u00e9meux.<\/h4>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Comment conserver les raviolis \u00e0 la ricotta et aux \u00e9pinards<\/h2>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
Apr\u00e8s avoir vu comment pr\u00e9parer des raviolis \u00e0 la ricotta et aux \u00e9pinards, passons \u00e0 leur conservation. Les raviolis peuvent \u00eatre pr\u00e9par\u00e9s \u00e0 l’avance et conserv\u00e9s :<\/h4>\n
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