Timpano di pasta

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Timpano di pasta

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Ingredients

Adjust Servings:
450 g Flour
180 g Butter
13 tablespoons Water
200 g Cow ricotta cheese
250 g Mozzarella
1 ladle Meat sauce
500 g Lean chopped meat
1 l Tomato puree
1/2 Onion
50 g Extra virgin olive oil
Salt
Pepper
300 g Rigatoni
150 g Mozzarella strips
100 g Baked ham strips
2 tablespoons Parmesan cheese

Nutritional information

839
Kcal

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Ingredients

Directions

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Steps

1
Done

Prepare the meat sauce: in a saucepan heat the oil, season the thinly sliced onion and, when it becomes transparent, add tomato and meat, cook over very low heat for 3 hours, season with salt and pepper. In the meantime, make the dough: on the work surface, place the flour in a heap, in the center break up the butter softened to room temperature, water and a pinch of salt, knead all the ingredients well until a smooth and homogeneous, let it rest for half an hour.

2
Done

Roll out the dough into a rectangle shape, roll it up and arrange it in a spiral pattern. Squish and shrink it, use 3/4 of it to line a mold (22 cm diameter, 10-12 cm high) and 1/4 keep it aside to cover at the end.

3
Done

Boil the rigatoni al dente and drain them. Fill them with the mixed stuffing ingredients, arrange them "standing" tightly next to each other, proceeding in concentric circles from outside to inside. Between each circle, arrange the ham and mozzarella strips and season with the meat sauce.

4
Done

Prepare the "lid": roll the remaining dough into a disc and lay it on the surface of the gable, sealing it well. Decorate it as desired and bake 40 minutes in a hot oven at 200°C (392°F). Turn off and after 10 minutes withdraw and unmold.

Eatsitaly

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