Ravioli with Porcini Mushrooms on Tomato Concassé with Sage Butter

Summary

Ingredients

For the dough:

• 180 g flour
• 60 g semolina, (durum wheat semolina)
• 2 egg (s)
• 2 egg yolks
• 1 teaspoon olive oil
• 1 pinch (s) salt

Also:

• 1 egg white, whisked, for brushing

For the filling:

• 100 g porcini mushrooms, fresh, finely chopped
• 20 g porcini mushrooms, dried, soaked and cut into small pieces
• 75 g ricotta
• 3 tablespoon walnuts, crushed
• 1 clove garlic, finely diced
• 1 shallot (s), finely diced
• 1 tablespoon butter
• salt and pepper

Also: (for the tomato concassé)

• 400 g tomato (s), peeled, pitted, diced
• 1 clove garlic, finely diced
• 1 shallot (s), finely diced
• 1 tablespoon olive oil
• 0.25 ¼ hot peppers, red, finely diced
• 1 sprig thyme
• salt and pepper
• 1 pinch (s) sugar

For the sauce:

• 2 tablespoon butter
• 20 leaves sage
• 6 tablespoon parmesan, grated

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Instructions

1. Combine all the ingredients for the dough and knead carefully. Shape into a ball and cover and let rest for 1 hour in a cool place. Then roll out long thin strips with a pasta machine. Of course, you can also do this by hand with a rolling pin.
2. While the dough rests, make the filling and the tomato concassé. For the latter, gently sauté the shallot and the clove of garlic in olive oil, then add the peppers and thyme, turn once and add the prepared tomato pieces. Let everything simmer well and let it simmer. This takes 15 to 20 minutes, then season to taste, remove the thyme and set aside.
3. For the filling, fry the fresh mushrooms in the butter until soft, squeeze out the soaked mushrooms (collect the soaking water, set aside) and add to the fresh mushrooms with the clove of garlic and shallot. Let it simmer for about 3 minutes, stirring several times, until all the liquid has boiled away. Then season well with salt and pepper and put in a blender with all the other ingredients. Process there into a slightly firm farce, season again to taste.
4. Now either make 6 large ravioli or a corresponding number of smaller ones. I choose a large round cookie cutter about 8 cm in diameter, put enough farce on a pasta sheet at the appropriate distance, spread some whisked egg white around each pile of farce and then place a second pasta sheet exactly over it. Press down well and cut out with the shape.
5. For the sauce, froth the butter and add the sage leaves. Often hold the pan or saucepan at an angle so that the leaves are well submerged in the liquid butter and it does not turn brown. Finally, mix in some of the soaking water for the porcini mushrooms (approx. 3 tablespoon).
6. In the meantime, depending on the thickness of the dough, let the ravioli soak in just boiling water for 2-5 minutes, then lift out with a ladle and serve on a thick blob of tomato concassé that has been reheated. Cover each ravioli with a few sage leaves and the liquid butter mixture.
7. In times of the year when fresh porcini mushrooms are not available, frozen mushrooms or a large number of dried mushrooms are used.

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