Ravioli with Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g semolina
- salt and pepper
- 4 egg (s)
- 5 tablespoon olive oil
- 75 g porcini mushrooms, dried
- 1 onion (s)
- 1 bunch parsley
- 100 g cream cheese
- 2 tablespoon breadcrumbs
- 1 bunch sage
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Knead the flour, semolina, salt, 2 eggs and 1 tablespoon oil, add water if necessary.
- Chill the dough for 1 hour.
- Soak mushrooms in warm water for 10 minutes, chop. Dice the onions. Cut the parsley into small pieces.
- Steam the onion in oil until translucent, fry the mushrooms for about 5 minutes, season with salt and pepper, leave to cool.
- Mix the cream cheese with the porcini mushrooms, parsley, 1 egg and breadcrumbs, season with salt and pepper.
- Halve the dough, roll out each half thinly. Put small portions of the filling on one half. Leave space in between. Beat the rest of the egg, brush the free areas of the dough with it. Place a second sheet of dough on top and press around the filling. Cut out the ravioli.
- Cook in salted water for 5 - 10 minutes.
- Pluck the sage leaves and fry them in the remaining oil until crispy. Add butter, froth up and toss the ravioli in it, serve immediately.
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