Quenelle colored
by
19 recipes
Mushroom and black truffle ravioli
ingredients
servings
3
Type 00 wheat flour
300 grams
Eggs
3 unit
Semolina
a bit
Porcini mushrooms
250 grams
Ricotta cheese
150 grams
Chives
a bit
Salt
1 pinch
Pepper
1 pinch
Black truffle
1 unit
Parmigiano cheese
80 grams
Butter
80 grams
Fresh sage
10 leafs
first courses from Italy
Mushroom and black truffle ravioli
Mushroom and black truffle ravioli
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Ravioli stuffed with porcini mushrooms seasoned with butter, sage and black truffle
preparation
step 1
Start by preparing the pasta. Put the flour on a surface and create a hole in the center. Insert the beaten eggs with a little salt. Incorporate the ingredients slowly until it forms a smooth dough. Cover with plastic wrap and keep in the fridge for at least 30min
step 2
Cook the mushrooms in a pan with a clove of garlic. Put the mushrooms cooked with ricotta, parmesan, chives, salt and pepper in the mixer. Blend and put the dough in a pastry bag
step 3
Roll out the dough, either by hand or with the machine. If you use the machine, I spread it up to No. 3. Flour the pasta with each semolina flour. Roll out the dough until it is thin enough, almost transparent
step 4
Fill the pasta with a knob of mushroom cream. Wet the edges and insert the second layer of pasta. Seal well taking care to eliminate air bubbles. Cut and shape the ravioli
step 5
Form the ravioli and cook them in salted water.
step 6
Melt the butter in a pan, when there is a small whole nut left, wet with a little sparkling water until it forms a butter sauce. Add the sage. Drain the ravioli when they rise to the surface, about 1 minute and put them in the pan with the butter
step 7
Serve the ravioli with the thinly cut truffle.
