Potato Ravioli Filled with Shiitake in Red Pepper Cream Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g potato (s), floury
- 4 tablespoon flour
- 1 tablespoon semolina
- 1 egg (s)
- 2 shallot (s)
- 200 g mushrooms, (Shiitake)
- 1 tablespoon clarified butter
- 1 onion (s)
- 1 tablespoon clarified butter
- 1 clove garlic
- 2 red pepper (s)
- 200 ml broth
- 100 ml cream
- 1 tablespoon, smooth paprika powder, mild
Print Recipe
Pin Recipe Instructions
- Clean the shiitake and cut into small cubes. Dice shallots and stir in the butter in a pan. Add the mushrooms, fry a little and season.
- Boil the potatoes in their skins, peel them and press them through the potato press. Allow to cool slightly. Work the flour, semolina and egg into the mixture. Season with salt and nutmeg.
- Roll out the mixture on a work surface dusted with flour and cut out round dough shapes with a round cutter or a glass. Spread the mushrooms on top, fold them into a crescent and press down on the edges. Fry until golden in a pan with clarified butter.
- Peel the onions and cut into cubes. Clean the peppers. Put the diced onion and halved clove of garlic in a saucepan with the clarified butter. Now add the paprika, cook a little and add paprika powder. Pour in the broth and simmer a little. Add the cream, bring to the boil, mix and strain through a sieve. Season with salt and pepper.
- Serving:
- Arrange the potato ravioli in a star shape on the plate, pour the remaining shiitake mushrooms over it and pour in some of the paprika sauce.
- Good Appetite!
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