Raviolis de Queso y Espinacas con Salsa de Carne y Hongos

Hello everybody, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Raviolis de Queso y Espinacas con Salsa de Carne y Hongos. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Raviolis de Queso y Espinacas con Salsa de Carne y Hongos is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few components. You can have Raviolis de Queso y Espinacas con Salsa de Carne y Hongos using 22 ingredients and 7 steps. Here is how you can achieve it.

Contundente y Delicioso contraste

Ingredients and spices that need to be Take to make Raviolis de Queso y Espinacas con Salsa de Carne y Hongos:

1. 400 gr Raviolis con queso y espinacas
2. salsa
3. 250 gr carne de res molida
4. 2 cdas mantequilla
5. 3 cdas aceite de oliva
6. 4 lascas de tocino ahumado
7. 2 dientes ajos picadito
8. 1 pimiento morrón
9. 1 puerro picadito
10. 1 cebolla finamente picada
11. 2 tazas hondos frescos cortados en cuartos
12. 1 cda paprika
13. 1 cdta orégano
14. 1 lata grande tomates italianos
15. 2 tazas pasata
16. Pimienta negra frezca
17. Sal de mar
18. 1 mano de cilantro fresco picadito
19. Licuados
20. 1 zanahoria
21. 1 rama apio
22. 2 tazas caldo de pollo o vegetales

Instructions to make to make Raviolis de Queso y Espinacas con Salsa de Carne y Hongos

1. Licuar la zanahoria, el apio y el caldo de pollo, reservar.
2. En una cacerola calentar aceite y mantequilla, freír hasta tostar los tocinos, retirar y triturar, reservar.
3. Continuando en el aceite, dorar ajos, cebollas, puerros, morrón, hongos, sal pimentar, más orégano y paprika. Agregar tomates, pasata, y caldo con licuados. Calentar y darle hervor a fuego medio 10 minutos.
4. Agregar la carne y diluirla en la salsa. Tapar y cocinar a fuego medio por media hora.
5. Ahora es el momento de sancochar los raviolis, son dos litros de agua y un puño grande se sal, como 4 cucharadas de sal. Los raviolis deben salir a la par o justo después que este la salsa.
6. Rectificar sal y pimienta de la salsa, si esta muy ácido agregar una cucharada de azúcar. Agregar cilantro picado y darle dos minutos de cocción.
7. Servir inmediatamente estén los raviolis y salseas por encima, rematando con queso parmesano fresco.

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