Mushroom Ravioli
by Editorial Staff
Mushroom ravioli can be a real masterpiece if you add a few unusual ingredients and slightly change the taste of familiar products. Serve ravioli with sauce and grated cheese.
Cook: 1 hour
Servings: 6
Ingredients
- Flour – 1 Glass (dough)
- Semolina – 1 Glass (dough)
- Water – 3/4 Cup (dough)
- Olive oil – 5 Teaspoons (2-dough, 3-filling)
- Mushrooms – 500 Grams (filling)
- Onion – 1 Piece (filling)
- Garlic – 1 Clove (filling)
- Cashew nut – 1/2 Cup (filling)
- Fresh parsley – 1 tablespoon. spoon (filling)
- Water – 1/2 Cup (filling)
- Spices – To taste
Directions
- Knead the elastic dough and let it rest for half an hour.
- Chop the mushrooms and sauté them in oil with onions and garlic until the water evaporates.
- Grind the nuts in a blender with water and parsley and add to the mushrooms, simmer until thickened for about five minutes.
- Roll out the dough and spread the filling evenly.
- Cover the filling with the dough, press with your fingers and cut into equal squares. Blade the edges of the ravioli with a fork.
- Cook the finished ravioli in boiling water for 5 minutes.
Bon appetit!
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