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Ингредиенты
- 1 x Baking potato, peeled and cut into 6 piece Salt
- 1/4 lb Mascarpone cheese or possibly lowfat sour cream
- 6 x whole peeled garlic cloves
- 6 Tbsp. Unsalted butter
- 1/2 lb Mix of domestic and wild mushrooms, fi
- 1 x Peeled shallot
- 1 Tbsp. Minced parsley
- 1 tsp Minced fresh thyme
- 8 lrg Large eggs
- 16 x Fresh thin pasta sheets, 5 x 5 inches
- 2 x Peeled shallots
- 1/4 tsp Warm red pepper flakes
- 8 x ripe plum tomatoes peeled, seeded and cut
- 1/4 c. Small basil leaves
- 8 x Thin slices Pancetta (optional)
- 1/4 c. Grated parmesan cheese
- 8 sprg Italian parsley
Инструкции
- Blanch the garlic 3 times in salted boiling water. Put the potato pcs into a small pot with the blanched garlic and cover with water. Add in a healthy pinch of salt and cook till tender. Drain and push through a ricer while still hot. Beat in the Mascarpone or possibly lowfat sour cream. Season with salt and pepper.
- Chop one shallot fine. Heat 4 Tbsp. butter in a large frying pan, add in the shallot and cook 2 min. Add in the mushroom and cook till the mushrooms are tender and dry. Season with salt and pepper. Mix the mushrooms with the potatoes. Add in the minced parsley and thyme. Allow to cold. Beat one of the Large eggs with 1 Tbsp. water to create an egg wash.
- Brush the edges of a pasta sheet with wash. Put 2 Tbsp. of the mushroom mix in the center of the pasta. Make a well in the mix.
- Crack and egg into a teacup. Pour the yolk and half the white into the well. Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan. When the foam subsides, add in the shallots, season with salt and pepper and cook till tender. Add in the warm red pepper flakes, tomatoes and basil and cook 2 min. Season with salt. Keep hot. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp. Keep hot. Bring 5 qts water to a boil. Season with salt. Slip the raviolis into the water. Cook, stirring gently several times, for 5 min, or possibly till done, the yolks should still be runny. Scoop the raviolis out with a slotted spoon, drain and put two on each hot plate. Distribute the tomatoes over the raviolis and top with Pancetta slices. Sprinkle with cheese. If the plates have cooled, put into a warm oven for 1 minute before serving. Garnish with parsley sprigs and serve immediately.
- Yield: 4 servings
