Snorkeling event featuring nuts served with white sauce

For the crowd

Components

• 1 tea cup of wheat semolina
• 1¼ tea cup of wheat flour
• 3/4 cup of warm tea water

Setup phase

1. In a spacious bowl, combine the two types of flour. Slowly add warm water while mixing with your hands, kneading the dough until it becomes smooth. Allow it to rest for half an hour.

For packing and construction

Components

• 1 bundle of chopped scarf
• Half a loaf of French bread
• 2 garlic cloves
• 1 cup (chea) of nuts
• 1/2 cup of finely shredded parmesan cheese
• One tablespoon of olive oil
• 1 tablespoon of salt
• Add ground pepper gradually, adjusting to your preference.

Ready state

1. Put the scarf in a bowl, add salt, stir thoroughly, and allow it to sit for 10 minutes.

1. Grate the bread using the coarse side of the grater. Peel and finely slice the garlic. Chop the nuts into tiny pieces (or, if you like, pulse them in a food processor). Combine all the ingredients in a bowl.
2. Using your hands, gently press the scarf to get rid of extra moisture and combine it with the other ingredients in the bowl. Incorporate the parmesan cheese and thoroughly mix everything by hand. Pour in the olive oil, season with pepper, and mix thoroughly before setting aside.
3. On a smooth and floured surface, roll out a portion of the dough until it becomes thin and forms a rectangle. Place mounds of filling every 5 cm on one half of the dough. Moisten the edges around the filling with warm water, then fold the other half of the dough over the filling.
4. Using a circular cutter with a diameter of 5 cm, cut the ravioli, ensuring the filling remains in the center. Continue this process until all the dough is used.
5. In a medium-sized pot, bring 5 liters of water and 1 tablespoon of salt to a boil. Cook the ravioli in batches of ten for 3 minutes. Once the ravioli are cooked, drain them using a colander and serve with the sauce.

To prepare the sauce

Components

• One liter of milk
• Half a chopped onion
• 3 tablespoons of butter
• 3 tablespoons of all-purpose flour
• Two Indian carnations
• Half a teaspoon of salt
• Add ground pepper gradually, adjusting to your preference.

Ready state

1. Heat the milk in a saucepan over high heat. Once it reaches a boil, remove it from the heat.

1. Place the butter in a medium-sized pan and heat over medium flame. Once melted, add the chopped onion and whole cloves, cooking for 3 minutes. Then, incorporate the flour and continue stirring for an additional 4 minutes.
2. Take the pan off the heat and slowly incorporate warm milk, stirring with a wire whisk to break up the doughnuts. Place the pan back on low heat and cook for 15 minutes. Add salt and pepper to taste. Remove the carnations and strain the mixture.