For the ravioli dough, gradually mix the flour with the egg, oil, salt and water until it becomes a homogeneous crust. Transfer to a floured surface and knead until soft and slightly dry for 5-10 minutes. Wrap in cling film and leave to rest for 10-15 minutes.
Meanwhile, heat a little olive oil in a pan and add the garlic. Saute for 1-2 minutes, then add the mushrooms, salt and pepper. Cook over medium to high heat until all the liquid has evaporated. Remove to a plate and mix with parsley. Once cooled, mix with cream cheese and refrigerate until ready to use.
Divide the dough into not very small balls. Take each ball and spread it on a surface sprinkled with flour. The sheet should be very thin, transparent.
If you use a special form for ravioli, sprinkle the flour over it so that the ravioli does not stick. Place a sheet of dough in the form, put 1/2 teaspoon of filling in each form, grease the edges with egg, then cover with another sheet of dough, pressing lightly. Roll over the form to cut the ravioli. Remove from the mold and store on a floured surface.
If you do not use a form, place a sheet of dough on a surface sprinkled with flour, place the filling at a fairly large distance, grease the dough with the egg, all around, then place another sheet of dough and cut with a knife or glass. To ensure that the two sheets of dough stick together, press the edges of each ravioli with a fork. Store on a floured surface.
Boil the ravioli in salted water in slices of 10-15 pieces for a few minutes, until it rises to the surface.
For the sauce, mix the herbs in a food processor together with the onion, lemon peel, salt and pepper, pouring a little oil after every 10-20 seconds of mixing, so that a homogeneous paste results.
Heat a little olive oil in a pan over medium heat. Add the anchovies, crush with a spoon until incorporated into the oil, then add the garlic. Saute until golden. Add the previously obtained herb paste, mix for homogenization, then add the cream, salt and pepper. Keep on the fire until the cream has warmed up.
Place the ravioli on plates and pour the pesto sauce on top. It is consumed immediately.
Especially for gourmets: meat ravioli
Here are the ingredients you need:
- 400 gr flour
- 2 eggs
- 3 tablespoons oil
- 100 gr grated cheese
- an onion
- 250 gr minced meat
- half a can of mushrooms
- two tablespoons of sour cream
- granulated garlic
- salt pepper
|Keep a tablespoon of flour, put the rest in a bowl. Add eggs, salt and enough water for a soft crust. Spread a very thin sheet. In a separate pan, prepare the filling. Onions and mushrooms should be finely chopped and slightly hardened in oil. Add the meat, leave the pan on the fire until the meat is slightly browned and add the salt and pepper filling. Divide the coca leaf into squares so that you form small wallets. Put a little filling in each small square and wrap in the hull, taking care to "seal" it on the edges. After you have finished the crust and the filling, boil the ravioli in salted water. When they are ready, drain them.|
Restaurants in Bucharest, where you can order the best pasta
As proof that it is fixed as I tell you, look at how many Italian restaurants there are in the Capital! But not at all you will find some dishes worthy of a top 10. That's why we have selected a few restaurants where you can find good pasta in Bucharest and from which we know for sure that you will not be sorry that you ordered!
Linguine with shrimp at the Stadio & # 8211 Restaurant with Atrium
With a story behind it for almost 10 years, Stadium is one of the restaurants that eats well Italian food (although you will find in their menu some of all the dishes of the world). Normally (read in the days when I was not staying in the house for fear of COVID-19), Stadio was a restaurant always full of people, with a very casual and relaxed atmosphere, a place to talk to friends and to feel at ease. We are sure that it will be like this again and we can't wait to go there (on 11 Ion Câmpineanu Street)! Until then, however, we order at home - and we advise you to do the same. In the menu you can find fresh, homemade pasta, right in your own kitchen & # 8211 Linguine with Shrimp, Spaghetti al Pomodoro, Linguine with Mushrooms and Finishes (ie with truffles and asparagus), Spaghetti Carbonara, Spaghetti Brunete with Salmon and Tagliatelle Pollo. You can order through Foodpanda, Bolt Foo and Glovo. Or even go to the restaurant to eat.
Fior di Latte
Tagliatelle with pork and truffles from the Fior di Latte restaurant
Fior di Latte is an Italian restaurant / brasserie from Bd. Primăverii no. 19 -21, another famous place for good quality food! At Fior di Latte you have the opportunity to taste everything that has the best and finest Italian cuisine: sweet or salty, it is created by masters of culinary art, whose names are themselves well-known brands of guilds and gourmets. When it comes to pasta, you will find homemade pasta integrated in very special recipes (each accompanied by a story, so that they are tastier). From tagliatelle with pork and truffles, to paccheri alla carbonara with pancetta and to traditional lasagna, the list in menu it's as diverse as it is appetizing! You can order at 0784 420 555 or on UberEats and Glovo. Or go visit them!
Baked penne from the restaurant Trattoria Buongiorno
If you want to feel the true flavors of Italy through carefully cooked dishes, Trattoria Buongiorno it is a perfect choice. The restaurant is open in five locations (at Victoriei & # 8211 on Lascăr Catargiu, in Covaci street, at Băneasa Shopping City, in Primaverii and at Lido & # 8211 on C.A. Rosetti street). These days, however, their preparations are available for pick up & delivery. Being an Italian restaurant, the dishes on the menu invite you to make a culinary journey in the Mediterranean area, with an emphasis on Italy, the land of pasta and pizza. We ordered (and we liked it!) Penne al Forno and fresh Cappellacci pasta stuffed with Camembert and pears, pine buds, butter sauce with garlic and walnut. But in menu you can find many other types of pasta - from the most popular to specialties worth trying! You can order on website or at 0722 446 766. You can also find Glovo and Uber Eats.
Enjoy the best pasta! Order at Pasta Restaurant!
With such a name, Pasta Restaurant no more introduction needed! Opened in 2014 on Calea Victoriei, at no. 26, the restaurant collaborates with young entrepreneurs from Italy, who have a market in Romania. I use fresh pasta, which can be prepared in a maximum of three days and I don't discount even when it comes to the rest of the ingredients. So yes, we can say that they are definitely pasta specialists!
When you order, you first choose from menu the type of pasta (Spaghetti, Linguine, Tagliatelle, Pappardelle, Penne, Fusilli, Paccheri, Caserecce, Farfalle, Rigattoni), then the recipe according to which you will prepare them - there are 20 recipes to choose from. The chef recommends Burratina and Gamberi. Order on website or at 0760.147.013 and that's it! You can also find Uber Eats. Or go eat a portion of pasta with them on the terrace!
Football by Mr.VAL
Enjoy a portion of pan-fried pasta with seafood from the restaurant Il Calcio by Mr. Val!
Although in Bucharest you can normally visit them in four locations (Barbu Văcărescu, Clucerului, Herăstrău and Romancierilor), these days Football by Mr. Val offers only deliveries. I mean we # stamens, and they deliver. Based on the same concept that combines Italian cuisine with elements of Asian and international cuisine, in restaurants you can find the dishes that have established the II Calcio brand over time.
As for pasta, in menu they have some very successful recipes - from classic pasta (Carbonara, Bolognese, etc.), to ravioli with tomato sauce and Buffalo, rigatoni with beef and mushrooms, homemade fettuccine with salmon, Sicilian penne al forno or lasagna. Plus many, many other tasty pastas! During this period you receive a 20% discount on any order, both for deliveries and take-away. You can order at 0729 574 802, or on the Glovo, Uber Eats, FoodPanda and TakeAway apps. Or pay them a visit directly and dine on the terrace!
Baked pasta from Trattoria Verdi
With 7 restaurants open in Bucharest (which currently do not receive guests due to the COVID-19 pandemic), Trattoria Verdi is a successful example for Italian restaurants. They always have fresh food, prepared on the spot, good music and attentive staff and a very pleasant, relaxed atmosphere. It is one of the most popular tractors in Bucharest and rightly so! During this period you can order online from them, through Foodpanda, Glovo, Uber Eats, Takeaway.com and EuCeMananc. In the menu you will find over 20 types of pasta!
Tortelini with ragu from the Mozzafiato restaurant
Idea Breathtaking was conceived on a summer evening, at a dinner between friends who wanted to bring the taste of Italian cuisine to Bucharest. And so the restaurant from Calea Floreasca 133-135 appeared. With a friendly and informal atmosphere, but sophisticated at the same time when you taste the house specialties, at Mozzafiato you will discover an Italian gastronomy full of flavor and aroma - from appetizers, to steaks, seafood, desserts and & # 8230 wines . They have many very appetizing dishes on the menu, but if pasta is the one you crave, then get ready for a feast! We recommend a portion of Tagliolini al tartuffo, Rigatoni with bolognese sauce and Spaghetti alla Nerano (with zucchini and bell cheese). Here you can find it menu, and you can place the order at 0741 190 190.
Pasta platter from Belli Siciliani restaurant.
Although they are known throughout Bucharest for their tasty pizza, at Beautiful Sicilians you can also find some very good pasta, made according to Italian recipes (like all their dishes). The restaurant on 47 Mătăsari Street is famous for its story - a family business, a Sicilian chef, authentic Sicilian gastronomy, recipes and ingredients exclusively from Sicily! It is not for nothing that they have been named "Chefs Ambassadors of Sicily in the World & # 8221! Take a look at menu and order home at 0727 325 565. Our choice? Pasta alla Norma.
At Osteria Zucca you can choose from over 15 types of pasta!
Located on Jean Louis Calderon Street no. 41, Osteria Zucca has quickly become known, since its launch, for the quality of its products. In addition to the fact that the restaurant itself has a traditional air and a typical Italian atmosphere, the food is as authentic as possible! The raw material is imported from Italy, including pizza flour, I cook exclusively with high quality extra virgin olive oil and quality ingredients. You can order appetizers, pizza, grilled dishes, fish, dessert and pasta. They have over 15 assortments in menu from which you can choose, such as Gnocchetti ai 4 formaggi, Riavioli ricotta e spinaci, Bucatini all & # 8217 Amatriciana or Tortellini panna e prosciutto. You can order at 0735 327 902, between 11:00 & # 8211 21:00. You also receive a 10% discount!
Grano is one of the restaurants where you will find the best pasta in Bucharest!
From Wheat I ate the best tortellini with mortadella and prosciutto crudo! And if you don't believe us, all you have to do is test them! Like all other restaurants, Grano is closed to guests at the moment. But it also offers delivery and the pick-up option from the location on 40 Puțul lui Zamfir Street. You can order appetizers, salads, main course, side dishes, desserts and cakes. Of course, and pasta! They really are very good, plus they have some special recipes. In addition to the ones I already told you about, from menu Cavateli Pesto Basilico (homemade pasta with basil pesto, olive oil, parmesan and pine nuts, with boiled potatoes and green beans) and Ravioli Farciti (homemade ravioli with truffle cream in parmesan sauce) also attracted our attention. with leeks). In addition, they have a small shop, a delicatessen, where you can order sausages, cheeses, wines and all kinds of other products in the jar. Details can be found at 021 231 2386, and the order is given on website.
Spaghetti with mushrooms, leurdă and pesto
A very tasty and practical spaghetti recipe, with wonderful aromas of garlic and basil. We can buy pesto from the store or make it at home, as we have time.
A more affordable option is Rocket pesto
Or in the same tone as the recipe: Pesto de leurdă
Two portions of pasta come out of the ingredients below. Here's how we prepare them:
- 230 g spaghetti
- 100 g leurd
- 200 g mushroom mushrooms
- 1 clove of garlic
METHOD OF PREPARATION:
1. Boil the spaghetti half the time indicated on the package in salted water.
2. Separately, press the garlic clove through the press and heat it for 1 minute with a little olive oil. Then add the cleaned and sliced mushrooms, cover with a lid and leave until soft.
3. Wash the leurda, chop it and put it over the mushrooms, sprinkle a little basil and salt. Cover again for a few minutes.
4. Add the pesto sauce and spaghetti strained with water. I had the total cooking time for spaghetti for 10 minutes and I initially boiled them for 5 minutes, and now I will leave them for another 5 minutes with the other ingredients to mix their flavors.
We can serve spaghetti with Parmesan cheese from Parmeggio sprinkled on top and extra basil.
Gorgonzola sauce with mushrooms - for pasta
A quick sauce, which is prepared in 12, maximum 15 minutes. It contains two main ingredients, brGorgonzola and Champignon mushroom. Both rich in glutamic acid, a substance which, together with its sodium salt (known to “label readers” rather as MSG or 621) are responsible for the fifth basic taste: umami. The other four are definitely better known to you: sweet, salty, sour, bitter.
Gorgonzola sauces, with or without mushrooms in the composition, go very well with pasta, but are not to be discarded with meat, endive or cauliflower. In this case, I combined Gorgonzola sauce with mushrooms with tortellini, but you can also use it for ravioli, tagliatelle, penne or even spaghetti.
What do you need?
- 250 - 300 g mushrooms, white or brown
- 150 g Gorgonzola cheese, preferably spicy
- 200 mL cream with 30% fat
- 20 g butter with 80% fat
- 2 tablespoons olive oil
- 4 - 5 tips of fennel stalks (can be replaced with dill, but the aroma will be different)
- Ground white pepper - to taste.
How do you proceed?
The mushrooms are cleaned of impurities (not the skin / skin), thinly sliced, and the slices are cut into sticks.
Gorgonzola cheese is cut into cubes about 1.5 - 2 cm.
Heat the butter together with the oil, over a suitable heat in a pan that can hold both the mushrooms, the Gorgonzola cheese and the cream. Fry the mushrooms in the hot fat for about 5-6 minutes.
Add the cubes of Gorgonzola and mix until all the cheese has melted.
When the sauce boils, add about ¾ of dill, then pour the cream into the pan.
Bring to the boil for two minutes, stirring the sauce sporadically.
From now on you can add your favorite pasta, previously cooked al dente and leaked.
Leave on low heat for 1-2 minutes, add the remaining fennel, after which they can be served.
Over the pasta with sauce, you can sprinkle grated Parmesan. If you don't have one, you can replace it with Grana Padano, or even Pecorino Romano.
I would also recommend a glass of white wine, sec. I think an Italian Riesling would go great.
Beetroot ravioli with mushrooms and couscous
Pass the beets and strain them through a fine sieve. Mix the beet puree with flour, salt and 2 tablespoons of oil until you get a smooth dough. Form a ball of dough, wrap it in transparent foil and leave it for approx. 30 minutes in the refrigerator to rest.
Meanwhile, prepare the couscous according to the instructions on the package.
Peel the onion and champignon mushrooms and cut them into cubes. Put them in a pan with a tablespoon of oil and cook for 3-4 minutes. Season with salt and pepper. Add the couscous and 1 tablespoon of parsley and let the mixture cool for 20 minutes.
Meanwhile, divide the dough into four pieces and spread it into thin sheets. Spread the filling with the teaspoon, at a certain distance from the edge, on 2 sheets of dough. Then grease the dough with water around the filling and place the other sheets of dough on top. With a round shape (approx. Ø 6 cm) cut the ravioli.
Boil them in boiling salted water for 3-4 minutes. Distribute them on 4 plates and drip the rest of the oil on top. Serve with sprinkled hazelnuts, the rest of the parsley and lemon peel.
What is pesto?
Pesto is an Italian sauce from the Genoa region (pesto alla genovese) composed of fresh basil leaves, garlic, coarse salt, pine seeds, olive oil and grated Parmesan (or pecorino cheese). All this is crushed in a mortar and forms an aromatic paste. Pesto is generally served with pasta, boiled potatoes or other simple vegetables but can also appear next to fish or grilled beef or pork. You can read more here.
Pesto sauce is commercially packaged in small jars. It is very fragrant and is used in small doses.
Variations: Pesto can also be made with dried tomatoes and becomes red & # 8211 pesto rosso. Pine seeds can be replaced with walnuts, hazelnuts, peanuts, almonds or pecans, cashews. Green parsley or leurda leaves can be used instead of basil leaves recipe here.
I kept doing it stuffed mushrooms in the oven in various combinations: with telemea and smoked bacon, in Mediterranean style, with meat, etc. This time I chose a very simple and tasty version: with pesto and goat cheese.
From the ingredients below we obtained 5-6 servings of mushrooms filled with cheese and pesto.
Ravioli with cheese and cream sauce with mushrooms
Ravioli are those types of pasta that come with a bonus. Be it a filling made of meat, cheese or mushrooms, which is easily molded with a wide variety of sauces. A quick and tasty meal, not very merciful with the silhouette.
- Half a bag of Ravioli
- 150g of sm & acircnt & acircnă
- Half bell peppers
- A tablespoon of mayonnaise
- 2 large mushrooms
- 50g cheese
- A cube of butter
I boiled the pasta as indicated on the package (14 minutes & icircn boiling water with a gram of salt).
I sliced the mushrooms thinly, I chopped the peppers into cubes.
I sautéed the mushrooms for two minutes in butter, I added sm & acircnt & acircna, mayonnaise, cheese and white pepper. They stayed on the fire for about 6 minutes & icircn total. After I turned off the heat, I added the pepper.