- ibhotela - 1 Ubugcisa. i-spoonful
- isanqante - isiqendu 1
- i-shallots-1 piece
- ukunamathisa utamatisi - 1 st. i-spoonful
- igalikhi - inyo e-1
- iipilisi ezibomvu zepilisi - 1/8 iisupuni
- iwayini elimhlophe - 1/4 indebe
- ijusi ye-shellfish-1 indebe
- i-shrimp kwi-shell-240 Grams
- Ricotta - 240 Grams
- iqanda - 1 iqhekeza
- I-Parmesan ushizi - izinto ezi-2. iipuni
- parsley - 2 st. iipuni
- i-cream cream - 1/2 indebe
- ipasta ye-ravioli - ukunambitha
1. Hlalisa ibhotela epanini kwipshane ephakathi. Yongeza izaqathe eziqoshiwe kunye anyanisi. Fry, uvuselele, de i-anyanisi iqale ukufumana umbala obomvu ngasemaphethelweni. Yongeza i-tomato unamathela, i-garlic eqoshiwe, i-pepper ebomvu kunye nefry, ivuselela, de kube yinto yokuvumba, malunga nomzuzu omnye. Ukwandisa umlilo ophakathi kwomeleleyo, yongeza iwayini emhlophe, i-clam juice kunye ne-shrimp kwi-shell. Yizisa emathunjini, uze unciphise ubushushu kwaye upheke phezu kobushushu obuphantsi. Yenza imfumba emithathu imizuzu. I-Peel uze ubuyele epanini. Ukupheka imizuzu engama-20. Nciphisa umhluzi uze ubeke eceleni. Ukulungiselela ukuzaliswa, ukugawula imfucu kwiprosesa yokutya. Hlanganisa ne-ricotta, iqanda, ushizi ogayiweyo kunye ne-parsley. 2. Hlaziya i-1 teaspoon yokugcwalisa yonke i-7.5 cm yephepha lokunamathisela. Misela umda womhlama ngamanzi. Ukuba iphepha lokunamathisela ubuncinane li-10 cm ubude, lilonge ngesigamu ngokuzaliswa. Ukuba iphepha lokunamathisela lingaphantsi kwe-10 cm, faka ishidi lesibini lokunamathisela phezulu kwaye unqande i-ravioli usebenzisa i-pizza cutter. Phinda usebenzise izithako ezisele. 3. Kwipuphu enkulu yenza amanzi aphephe, yongeza ityuwa kwaye unciphise ubushushu. Ubilise i ravioli kwiibhanki eziliqela uze uphekwe iminyaka emi-2 ukuya kwemi-3. 4. Ukulungiselela i-sauce, udibanise ukhilimu kunye nomhluzi ogcinwe kwi-shrimp kwisikhongo esincinci. Yizisa ekubiliseni ngokushisa okuphezulu, ukunciphisa ubushushu kumaphakathi kwaye upheke umzuzu wama-6-10 de i-sauce iyancipha. Phala i-sauce ifakwe i-ravioli kwaye usebenze.
IiNkonzo: 6-8