Porcini and truffle ravioli
NUMBER OF GUESTS
6 people
DIFFICULTY
Difficult
PREPARATION TIME
50 minutes
BUDGET
AVERAGE
COOKING TIME
10 minutes
TOTAL TIME
1 hour
Dehydrated porcini mushrooms
to have at home
3 medium eggs at room temperature 300 gr flour
Salt
THE STUFF
2 cloves of garlic
salt and black pepper
2 tbsp grated parmesan cheese
2 tbsp chopped parsley.
MUSHROOM CREAM
1 tbsp olive oil
salt and black pepper
a few basil leaves
1 shallot, sliced
100 ml of liquid cream
Preparation
Ravioli dough
1. Place the flour, eggs, salt and oil in the bowl of the mixer. Turn the mixer on low speed, and let the dough come together, if your eggs are a little small, and the flour does not come together completely, add just a little water.
2. Gather the dough into a ball, cover it with cling film, and leave to rest on your work surface.
The farce
1. Rehydrate the dried porcini mushrooms in boiling water for between 30 minutes and 1 hour, drain and squeeze out their water, and chop coarsely.
2. Sauté the crushed garlic in the oil, when it takes on a nice color, add the mushrooms.
3. Cook for 6 to 8 minutes until reduced.
4. Season with salt and pepper, then add the parmesan and parsley.
5. Brown a little then puree in a blender.
The ravioli are
1. Take the dough again after resting for at least 30 minutes, and roll it out with a rolling pin (if you want to work your arms), personally we prefer to work with a rolling mill.
2. Divide the dough in two, so as not to have very long strips. and roll out on a well-floured surface.
3. Fold it in three, roll it out again, and fold it again, then roll it out thinner, until you have a strip almost 1 mm thick.
4. Place the strip on a floured surface, use the ravioli mold to carefully trace the imprint (this will allow you to know where to put the stuffing)
5. Place a teaspoon of stuffing in the middle.
6. Using a brush, put a little egg white in the interior space of the print, and cover with another layer of paste.
7. Press to make the two pastes stick together, it is best not to leave too much air between the two pastes.
8. Cut the ravioli using your ravioli mold, and place them on a clean tea towel.
9. Bring the water to the boil and start preparing the cream.
The cream
1. Sauté the porcini mushrooms with a knob of butter
2. Add salt, pepper and basil
3. Place the ravioli in boiling water for 6 to 8 minutes.
4. Add the liquid cream to the mushrooms and let it cook.
5. Remove the ravioli from the water and place them directly in the pan with the sauce. Let them brown for a few minutes with the truffled porcini mushroom delight
6. Add the truffle-scented oil and parsley
7. Let simmer for a few minutes, remove and serve immediately.
