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Delicious Ravioli Mozzarella and Tomato with Basil Mushrooms
ingredients
servings
2
Ravioli Mozzarella Delattosata e Pomodoro La Spiga Bio
250 grams
Soy sauce
to taste
Pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Fresh thyme
1 sprig
Basil
20 leafs
Cherry tomatoes
300 grams
Shallots
200 grams
Soy drink
250 grams
Potatoes
200 grams
first courses from Italy
Delicious Ravioli Mozzarella and Tomato with Basil Mushrooms
Delicious Ravioli Mozzarella and Tomato with Basil Mushrooms
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An appeal to the classic tradition, which wants tomato and basil combined (also in the vegetable garden: the basil keeps the bugs from the tomatoes!), Is here proposed with another equally classic combination, that with potato. Recipe made by the chef: Marco Boscarato
preparation
step 1
Let's boil potato in salt water and wait for it to be well cooked, then we drain it, we fry it and crush it with a passapatate
step 2
Let's boil the shallot and sprinkle it on a gentle heat with a drop of water and oil until it becomes translucent
step 3
We mix half the potato crushed, the other half let it in the pan
step 4
Prepare the sauce: crush the potato, add the shallot, oil and some milk, then whisk.
step 5
Let's pour everything into a pot (better if it is non-stick) and let the fire go down to the minimum, gently mixing it with a wooden spoon
step 6
Let's slowly start adding the remaining milk to a creamy consistency (it must be that of a still creamy yet almost liquid sauce)
step 7
Taste with salt, soy sauce, pepper. Finally, cut the basil leaves and add three-quarters to the mashed potatoes
step 8
On the pan with the remaining shallot, add the chopped tomatoes in half, let us rise, pepper and put back to low heat for 7-8 minutes, until the tomatoes are well stewed
step 9
We cook the ravioli in hot water and remove them as soon as they emerge moving them into the frying pan.
step 10
We drop the ravioli with the dressing for a couple of minutes and once out of the fire add the remaining basil leaves broken by hand, holding one for a plate for the final decoration to be placed in the center
step 11
We have the potato and basil cream on the plate and serve the ravioli above the cream
