Ravioli with Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 17 mins |
| Total Time | 47 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 3 egg (s)
- salt and pepper
- 1 shallot (s)
- 1 clove garlic
- 250 g mushrooms or porcini mushrooms
- 70 g butter
- 2 tablespoon parsley, chopped
- 100 g ricotta
- 2 tablespoon walnuts, ground
- 2 tablespoon parmesan, grated
- 3 stems sage
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Knead the flour, eggs and 1/2 teaspoon salt. Peel and dice the garlic and shallot. Clean and chop the mushrooms. Sauté shallot and garlic in 30 g butter, then fry the mushrooms in it for 5 minutes and season with salt and pepper. Add parsley and set aside.
- Halve the dough and roll it out thinly and place on a ravioli dish. Mix the ricotta, nuts and parmesan into the mushrooms and spread the mixture on top of the dough. Place the second sheet of dough on top and press firmly against the gaps.
- Separate the ravioli and put them in boiling salted water, bring to the boil briefly, then turn down the power and let stand for about 7 minutes. Fry the sage in the remaining butter and pour over the ravioli to serve. Sprinkle with parmesan cheese.
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