Ravioli stuffed with mushrooms and its sauce

Servings 4 persons

Ingredients
  

Ravioli

  • 200 g pasta flour
  • 120 g eggs
  • salt
  • 1 piece egg white to brush
  • 2 branches thyme

Suffing

  • 300 g mushrooms
  • 1 clove garlic
  • 30 g dried mushrooms
  • 1 piece shallot
  • butter to fry

Mushrooms sauce

  • 400 g mushrooms
  • 100 g mushrooms to garnish
  • 50 g dried mushrooms
  • 1 piece shallot
  • 1 clove garlic
  • 200 g cream
  • butter
  • 1 glass white wine

Instructions
 

Pasta

  • Make the pasta with the ingredients. You can alter the number of eggs by using only egg yolks. This make the pasta more delicate. Keep the weights as mentioned. By making the pasta, keep some of the flour apart. You can add this when the pasta is too sticky.

Mushroom stuffing

  • Chop the shallot and garlic. Let the dried mushrooms soak luke warm water for 15 minutes. Clean the mushrooms if necessary and cut them into fine slices.
  • Melt the butter in a pan and fry the shallot and garlic. Before they turn brown you add the mushrooms, add the thyme. Fry on middle heat until the mushrooms are done and dry.
  • Get them out of the pan and let cool down. Add salt and pepper and set aside.

Mushroom sauce

  • Chop the shallot and garlic. Let the dried mushrooms soak luke warm water for 15 minutes. Clean the mushrooms if necessary and cut them into quarters.
  • Melt the butter in a pan and fry the shallot and garlic. Before they turn brown you add the mushrooms. Fry on middle heat until the mushrooms are brown. Add the wine and reduce until the liquid becomes thicker. Add the cream and cook and reduce a while until you get a nice colored and thich sauce.
  • Cut the mushrooms for the garnish into big slices and bake until brown. Set aside.

Finish the raviloi

  • Roll the dough into sheets, rather thin, number 5 or 6 on the pasta machine.
    Put the slices on a flour powdered surface, this prevents the sticking of the ravioli.
  • Brush the dough with egg white and put small piles of the mushroom suffing on one of the sheets. Cover this sheet with another sheet and gently close the ravioli with you fingers. Try to push out the air. Finally shape the ravioli with a tool you like.
  • Bring a pot of salted water to the boil, heat the mushroom sauce and cook the ravioli for a few minutes.
  • Serve on plates and pour the sauce over it. Garnish with the slices of mushrooms and a branch of thyme.
Tried this recipe?Let us know how it was!
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