Рецепт Mushroom Ravioli with Truffle Oil
Mushroom Ravioli with Truffle Oil
Is an elegant and delicious dinner...
- Perfect with a tossed salad and a glass of wine~
- 2 T olive oil
- 2 cloves garlic, minced
- lb dried porcini, chanterelle or lobster mushrooms, soaked in warm water 2 hours, then drained
- 1/4 cup parsley, chopped
- 1/3 cup parmesan-reggiano cheese, grated
- 1 t white truffle oil, or to taste
- 1 cup ricotta cheese
- salt and pepper to taste
- 1 egg, beaten (to seal ravioli edges)
- Saute' garlic in olive oil for a few minutes, add mushrooms and cook 3-4 minutes until excess water evaporated. Add parsley. Transfer mixture to a food processor, add parmesan-reggiano cheese and pulse until combined.
- Add white truffle oil, ricotta cheese, salt and pepper. Pulse mixture once. Set mixture aside.
- Continue with Step 2 in ravioli dough directions.
- Serve with:
- 1-2 T white truffle oil
- 1-2 T balsamic vinegar
- 1-2 T Parmesan cheese
- Ravioli Dough:
- 3 cups unsifted all-purpose flour
- 4 eggs
- 3 to 4 T water
*Measure flour into a medium bowl make a well in center. Add eggs and water, beat with wooden spoon until dough forms ball and leaves the side of bowl. Turn out onto floured surface, knead until smooth and elastic, about 6-8 minutes Divide into quarters, on a lightly floured surface roll one quarter, (keep remaining dough covered with plastic wrap) into a 17 by 13 inch rectangle. Cover with plastic wrap, roll a second quarter into a 17 by 13 inch rectangle. Cover with plastic wrap.
Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (6 lengthwise and 4 across) Set remaining filling aside. Place first dough rectangle on to, trim edges with a pastry wheel, run pastry wheel between mounds of filling to make 24 ravioli, brush edges of each ravioli with beaten egg, with the tines of a fork seal edges.
Place on a floured-covered sheet of waxed paper to dry about 15 minutes, turning once. Repeat with remaining dough and filling
In a large kettle, bring 8 quarts water to boiling, add 2 T salt, 2 T oil and ravioli. Boil gently, covered, 15-20 minutes or until done, drain well.
* Pasta Maker: Divide dough into quarters, put one portion of dough through pasta roller, remove and run dough through again, repeating until dough is 1/16" in thickness. So this with remaining 3 portions. If you don't have a pasta maker, roll with rolling pin to same thickness on a floured work surface.
Drizzle with balsamic vinegar and truffle oil.
Sprinkle with Parmesan cheese
Serve immediately.
ravioli, wild mushroom, truffle oil