Marilyn Chambers Streaming

ravioli with caramelized pears and hazelnut crust and new collaboration

Salve a tutti, voglio ancora ringraziarvi per la grande adesione al mio candy, ricordate che c'è tempo fino al 28 febbraio!!! Oggi voglio presentarvi una nuova collaborazione con la Rigoni di Asiago e farvi vedere con i prodotti che mi sent what I made .... The
Rigoni di Asiago involved in the manufacturing and trade in the food market by offering products exclusively from farming. The traditional honey production, the company has successfully joined the jam Fiordifrutta, DolceDì the natural sweetener, cream and hazelnuts hazelnuts and fruit ready to use fructose. The Rigoni di Asiago works in nature and with nature. Choose organic produce it as eating it, it means, in fact, conserve natural resources over time. Here's what sent me .....

The first product I used is the hazelnut chocolate , namely chocolate and hazelnut cream that is soft and fragrant and I've made these ravioli sweet crust, but now I will explain it better, here is the recipe that is, as usual, very Simple and easy to perform.
2 rolls of dough crust,
2 pears,
2 tablespoons brown sugar, 2 tablespoons granulated sugar
,
a knob of butter, cocoa and hazelnut cream
,
egg for brushing,
sugar.

Procedure:
Spread the rolls of dough crust, sprinkle with sugar and get over the rolling pin, meanwhile wash the pears, cut into cubes, cook in a skillet with the butter and brown sugar and caramelize them, when ready to put a teaspoon on the pasta and add a teaspoon of hazelnut, with close the other disk of dough, brush with egg and cut with a ravioli cutter or get them into the desired shape, bake at 180 degrees for 15-20 minutes. Place the hazelnuts in a piping bag and make squiggles to taste, sprinkle with powdered sugar and let them cool before eating ... if you can ...