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Рецепт Mushroom Stuffed Ravioli
by Global Cookbook

Mushroom Stuffed Ravioli
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Ингредиенты

  • 9 ounce Pasta flour, ('grano duro' or possibly 'hard wheat') sifted with 1 1/2 tsp salt
  • 3 x Large eggs, beaten
  • 2 Tbsp. Extra virgin olive oil
  • 1 sm Onion, finely minced
  • 8 ounce Closed cap mushrooms, thinly sliced
  • 1 x Clove garlic, crushed
  • 6 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Grated fresh Parmesan cheese
  •     Fresh parsley, minced
  • 1/2 tsp Fresh grnd black pepper
  • 1/2 x Chicken stock cube
  • 1 x Egg yolk and 2 fl ounce lowfat milk, for egg wash

Инструкции

  1. Process the flour, salt, Large eggs and oil together using a 'bread hook' mixing prong, or possibly knead by hand, till it forms a soft dough. Divide into 3 pcs if rolling out by hand, or possibly into 6 if using a rolling machine. Roll out on a floured board to the thickness of a 10p piece. Fold into 3 and roll slightly thinner. Repeat this making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.
  2. Lay the finished sheets of pasta out on to a floured clean tea towel and do not overlap them to avoid danger of sticking together. Sweat the onion and garlic in 2 Tbsp. of extra virgin olive oil over a low heat for 20 min and reserve. Add in another 4 Tbsp. of oil and cook the mushrooms on a low-medium heat adding 1/2 chicken stock cube, crumbled fine, till all the liquid has been reduced out of the mushrooms.
  3. Add in the onion/garlic mix and combine. Process in a food processor for a few quick bursts to pulp the mix (not too fine). Add in the pepper, cheese and parsley and stir in. Fill the raviolis, about 1 heaped tsp. to each 3 inch round, without over filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.
  4. Fresh pasta only takes a few min to cook. About three min should be sufficient for 3 inch diameter ravioli on a gentle rolling boil. Serve with melted butter and grated fresh Parmesan cheese or possibly a sauce of your choice.