INGREDIENTS
For the ravioli filling:
*Fresh ricotta
*A pinch of nutmeg
*Lemon zest
*Parmigiano-Reggiano
*Eggs
*Salt and pepper
For the ravioli dough:
*All-purpose flour
*Eggs
*Olive oil (optional)
PREPARATION
To make the ravioli filling:
Combine ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg in a large bowl. Season to taste with salt and pepper, stir well and then set aside.
To make the ravioli dough:
Start by mounding the flour on a clean work surface and create a well in the center where you will place the eggs, egg yolks and some oil. Whisk the eggs and oil together using a fork and slowly start adding the flour to the egg mixture. Knead using your hands until all the ingredients are well combined and the dough is smooth and elastic. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until it is smooth and elastic). Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for about 30 minutes at room temperature. Set up a pasta machine and choose the largest opening. Divide the dough in pieces that are about the size of an egg. Working with one piece of dough at a time, roll out the dough into sheets about 1/8-inch thick. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the a mixture of egg and water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about half an inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Seal the edges around the filling by pressing the pasta sheets together and pressing out any excess air. Use a pastry cutter or a knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or a baking sheet previously sprinkled with flour to prevent the ravioli from sticking to the surface. Bring a pot of salted water to a boil. Add the ravioli and stir a few times. Cook the pasta at a gentle boil without covering the pot for 2-3 minutes. Drain the ravioli thoroughly and serve it with your favorite sauce.
For the ravioli filling:
*Fresh ricotta
*A pinch of nutmeg
*Lemon zest
*Parmigiano-Reggiano
*Eggs
*Salt and pepper
For the ravioli dough:
*All-purpose flour
*Eggs
*Olive oil (optional)
PREPARATION
To make the ravioli filling:
Combine ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg in a large bowl. Season to taste with salt and pepper, stir well and then set aside.
To make the ravioli dough:
Start by mounding the flour on a clean work surface and create a well in the center where you will place the eggs, egg yolks and some oil. Whisk the eggs and oil together using a fork and slowly start adding the flour to the egg mixture. Knead using your hands until all the ingredients are well combined and the dough is smooth and elastic. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until it is smooth and elastic). Wrap the dough in plastic wrap or place it in a covered bowl and let it rest for about 30 minutes at room temperature. Set up a pasta machine and choose the largest opening. Divide the dough in pieces that are about the size of an egg. Working with one piece of dough at a time, roll out the dough into sheets about 1/8-inch thick. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the a mixture of egg and water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about half an inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Seal the edges around the filling by pressing the pasta sheets together and pressing out any excess air. Use a pastry cutter or a knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or a baking sheet previously sprinkled with flour to prevent the ravioli from sticking to the surface. Bring a pot of salted water to a boil. Add the ravioli and stir a few times. Cook the pasta at a gentle boil without covering the pot for 2-3 minutes. Drain the ravioli thoroughly and serve it with your favorite sauce.
The Global Concrete Polishing Institute (G.C.P.I.) is a institute designed to teach the basics of concrete polishing or polished concrete. Developed in October of 2012 by Virgil Viscuso for the purpose of proper education that will not be directed by manufacturers and suppliers of equipment looking to profit. Polished Concrete is a flooring system that processes cured concrete through a series of mechanically ground "polishing/grinding" steps utilizing professional equipment designed for concrete polishing. This process also includes the use of a penetrant chemical know as a hardener. The main focus of the institute is international growth and education of the industry.
The industry of Polishing Concrete has no official regulating body or association. There have been attempts by company's and so called "non-profit" organizations to create such a governing body but all have to this point been riddled by "donations" from manufacturers and suppers to develop format's which include their products. Having universal standards has become very difficult as there is not a ACI or ASTMtype of regulating body and there are no international regulating bodies. For this reason the G.C.P.I. has been offering proper training such as equipment use, understanding of scratch patterns and other basics of polished concrete.
The industry of Polishing Concrete has no official regulating body or association. There have been attempts by company's and so called "non-profit" organizations to create such a governing body but all have to this point been riddled by "donations" from manufacturers and suppers to develop format's which include their products. Having universal standards has become very difficult as there is not a ACI or ASTMtype of regulating body and there are no international regulating bodies. For this reason the G.C.P.I. has been offering proper training such as equipment use, understanding of scratch patterns and other basics of polished concrete.
LuTran is a pharmaceutical research company headquartered in Silicon Valley with the objective of discovering and developing novel medicines for debilitating viral and neurological diseases: from AIDS through biosafety level 4 viruses, including Ebola hemorrhagic fever and Alzheimer’s.
History
LuTran was founded in 2016 and is directed by Ronald Griffith, Ph.D., the company’s Director and Chief Science Officer. He is a senior executive with over 30 years of experience in the complete drug development process with a focus on virology and neurological diseases. Ronald has published over 150 patents and publications.
LuTran has multiple compounds in development against the viruses of HIV/AIDS, Ebola, RSV, VZV and . Drug discovery efforts focus on improving intrinsic potency through stronger hydrophobic synergies in the target receptor, consequently improving efficacy and enhancing safety through maximizing specific hydrophobic interactions.
History
LuTran was founded in 2016 and is directed by Ronald Griffith, Ph.D., the company’s Director and Chief Science Officer. He is a senior executive with over 30 years of experience in the complete drug development process with a focus on virology and neurological diseases. Ronald has published over 150 patents and publications.
LuTran has multiple compounds in development against the viruses of HIV/AIDS, Ebola, RSV, VZV and . Drug discovery efforts focus on improving intrinsic potency through stronger hydrophobic synergies in the target receptor, consequently improving efficacy and enhancing safety through maximizing specific hydrophobic interactions.
Uzma Begum was a legal wife of Nasir ad-Din Qabacha, Sultan of Multan(reigned:1203-1228).However she was sultana of Multan.
She was the daughter of Shamshad Begum and Qutb al-Din Aibak,who the founder of Mamluk dynasty at Delhi.
Uzma jaan also the sister of Aram Shah and Qutub Begum and she was a aunt of Nasiruddin Mahmud, Shazia Begum and Razia Sultana.
However, because her kindness person people of Multan was called her as“Sultana Uzma jaan”or“Sultana Usma”
In popular Culture
In recent popular culture Uzma jaan was played by Hindi actress that is Himangini Singh Yadu and instead by Jaswinder Gardner in on &TV.
She was the daughter of Shamshad Begum and Qutb al-Din Aibak,who the founder of Mamluk dynasty at Delhi.
Uzma jaan also the sister of Aram Shah and Qutub Begum and she was a aunt of Nasiruddin Mahmud, Shazia Begum and Razia Sultana.
However, because her kindness person people of Multan was called her as“Sultana Uzma jaan”or“Sultana Usma”
In popular Culture
In recent popular culture Uzma jaan was played by Hindi actress that is Himangini Singh Yadu and instead by Jaswinder Gardner in on &TV.