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@amros21: نصف زين الخلايق في عيونه ❤️

Amro
Amro
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Monday 22 June 2026 18:06:11 GMT
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جيتي مثل غيمة وله رحتي ! #fyppppppppppppppppppppppp #راشد_الماجد #اكسبلورexplore #greenscreen #viral
جيتي مثل غيمة وله رحتي ! #fyppppppppppppppppppppppp #راشد_الماجد #اكسبلورexplore #greenscreen #viral
I’m using ’Tuscan’ fairly loosely here, but I glaze out into the grey Edinburgh sky, I can’t help but envision myself in the Tuscany sun eating this 🌞 Enjoy!! Chris x CREAMY TUSCAN RAVIOLI | Serves 4 INGREDIENTS 2 tbsp Unsalted Butter 3 cloves of Garlic, finely diced 1 tbsp Tomato Puree 120ml / 1/2 cup Chicken Stock 240ml / 1 cup Heavy/Double Cream, at room temp 1/4 tsp EACH: Smoked Paprika, Dried Oregano 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz) 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired 125g / 1 cup Sun Dried Tomatoes, thinly sliced 100g / 3.5oz Baby Spinach Leaves* 500g / 1lb Ravioli** Salt & Pepper, to taste METHOD 1️⃣Melt the butter in a large pan over medium heat, then add the garlic and fry until it just begins to take on colour (be vigilant it doesn't burn). Stir in the tomato puree and fry for a minute or so.
2️⃣Stir in the chicken stock, cream, smoked paprika and oregano alongside a pinch of salt and pepper. Stir in the sun dried tomatoes, basil and parmesan then bring to a gentle simmer. Allow to bubble away until the sauce gets fairly thick, stirring somewhat frequently (about 5 minutes or so). Check for seasoning and adjust if needed, then stir in the spinach until it begins wilting. 3️⃣Meanwhile, cook the ravioli in salted boiling water for 1 minute less than the packet suggests. Drain in a colander. 4️⃣Stir the drained ravioli through the sauce until the sauce thickens up and clings to the ravioli. Serve up and enjoy! *I typically just remove any large stalks and stir it in, although you could roughly chop it if you'd prefer. The sauce should be fairly thick before you toss in the spinach, but as the spinach wilts it releases water which thins out the sauce a little (and in turn makes it easier to stir through the spinach). **This sauce goes with a variety of different ravioli fillings. I personally like chicken and/or mushroom-based fillings, but cheese-based fillings work really well too! You can also use Tortellini (I've technically used Girasoli here).
I’m using ’Tuscan’ fairly loosely here, but I glaze out into the grey Edinburgh sky, I can’t help but envision myself in the Tuscany sun eating this 🌞 Enjoy!! Chris x CREAMY TUSCAN RAVIOLI | Serves 4 INGREDIENTS 2 tbsp Unsalted Butter 3 cloves of Garlic, finely diced 1 tbsp Tomato Puree 120ml / 1/2 cup Chicken Stock 240ml / 1 cup Heavy/Double Cream, at room temp 1/4 tsp EACH: Smoked Paprika, Dried Oregano 1/2 small bunch of Fresh Basil, roughly chopped (15g/0.5oz) 40g / 1/2 cup freshly grated Parmesan, plus more to serve if desired 125g / 1 cup Sun Dried Tomatoes, thinly sliced 100g / 3.5oz Baby Spinach Leaves* 500g / 1lb Ravioli** Salt & Pepper, to taste METHOD 1️⃣Melt the butter in a large pan over medium heat, then add the garlic and fry until it just begins to take on colour (be vigilant it doesn't burn). Stir in the tomato puree and fry for a minute or so.
2️⃣Stir in the chicken stock, cream, smoked paprika and oregano alongside a pinch of salt and pepper. Stir in the sun dried tomatoes, basil and parmesan then bring to a gentle simmer. Allow to bubble away until the sauce gets fairly thick, stirring somewhat frequently (about 5 minutes or so). Check for seasoning and adjust if needed, then stir in the spinach until it begins wilting. 3️⃣Meanwhile, cook the ravioli in salted boiling water for 1 minute less than the packet suggests. Drain in a colander. 4️⃣Stir the drained ravioli through the sauce until the sauce thickens up and clings to the ravioli. Serve up and enjoy! *I typically just remove any large stalks and stir it in, although you could roughly chop it if you'd prefer. The sauce should be fairly thick before you toss in the spinach, but as the spinach wilts it releases water which thins out the sauce a little (and in turn makes it easier to stir through the spinach). **This sauce goes with a variety of different ravioli fillings. I personally like chicken and/or mushroom-based fillings, but cheese-based fillings work really well too! You can also use Tortellini (I've technically used Girasoli here).
হুমমম সত্যিই যদি এমন হয়,,, আমি আর না থাকি,,,!🫠🫠 #likefollowtiktok #fyp #sadstutus #foryoupage #viralvideo
হুমমম সত্যিই যদি এমন হয়,,, আমি আর না থাকি,,,!🫠🫠 #likefollowtiktok #fyp #sadstutus #foryoupage #viralvideo
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#spiderlashes #fulluxy #ddcurl #CapCut

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