Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "29314c26bd4942a18da596c80ec83fe1",
    "updated": "2025-04-24T07:23:08.059Z",
    "title": "Lemon and Goat Cheese Ravioli",
    "subtitle": null,
    "description": "This homemade ravioli recipe features a vibrant filling of goat cheese, lemon, and pink peppercorns. The simple yet flavorful combination eliminates the need for a heavy sauce, allowing the delicate ingredients to shine. Opt for a mild and soft goat cheese for the best results.",
    "ingredients": [
      {
        "section": "Pasta dough",
        "ingredients": [
          "olive oil",
          "eggs",
          "\"00\" pasta flour, plus extra for rolling",
          "ground turmeric",
          "grated zest of",
          "semolina"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "soft goat cheese",
          "maldon sea salt",
          "chile flakes",
          "black pepper",
          "egg white, beaten",
          "pink peppercorns, finely crushed",
          "chopped tarragon",
          "grated zest of",
          "grapeseed oil",
          "lemon juice (optional)"
        ]
      }
    ],
    "instructions": [
      "To prepare the pasta dough, whisk the olive oil and eggs together.",
      "In a food processor, combine the flour, turmeric, and lemon zest. Add the egg and oil mixture and process until a crumbly dough forms.",
      "If needed, add a little more flour or oil to achieve the desired consistency.",
      "Once the dough is smooth (you might need to knead it briefly by hand), divide it into four thick, rectangular portions.",
      "Wrap each portion in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days.",
      "Lightly flour a work surface.",
      "Take one piece of dough and flatten it with a rolling pin on the floured surface.",
      "Using the widest setting on your pasta machine, pass the dough through.",
      "Continue passing the dough through the machine, reducing the setting one notch at a time until the thinnest setting is reached.",
      "Cover each rolled sheet with a damp towel to prevent it from drying out.",
      "To prepare the filling, combine all filling ingredients except the egg white in a bowl and mix thoroughly with a fork.",
      "Cut out approximately 3-inch circles from the pasta sheets using a pastry cutter or the rim of a glass.",
      "To assemble each raviolo, lightly brush a pasta circle with egg white. Place a heaping teaspoon of filling in the center.",
      "Top with another pasta circle.",
      "Dust your fingers with flour and gently press around the edges of the two circles to seal them, removing any air pockets.",
      "The resulting raviolo should have a pillow-like center and an edge slightly less than 3/8 inch wide.",
      "Ensure the edges are completely sealed, with no visible seam between the pasta circles.",
      "As you finish each raviolo, place it on a semolina-dusted tray or clean kitchen towel.",
      "Let the ravioli dry for 10 to 15 minutes. (At this point, you can cover the tray with plastic wrap and refrigerate the ravioli for up to a day.)",
      "To cook, bring a large pot of salted water to a rolling boil.",
      "Cook the ravioli for 2 to 3 minutes, until al dente.",
      "Drain the ravioli and distribute them among four plates.",
      "Garnish with pink peppercorns, tarragon, and lemon zest.",
      "Drizzle grapeseed oil over the ravioli and the plates. Season with additional salt and a squeeze of lemon juice, if desired. Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]