John Myers
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Mushroom and Herb Ravioli with Garlic Oil, with Rocket with Caramelized Pear
The perfect mushroom and herb ravioli with garlic oil, with rocket with caramelized pear recipe with a picture and simple step-by-step instructions.
For the pasta dough
- 200 g Flour
- 100 ml Water
- 1 pinch Salt
For the filling
- 200 g Mushrooms
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- Chives
- Parsley
- Thyme
- 1 shot Oil
For the salad
- 250 g Arugula
- 1 Pc. Pear
- 100 ml Agave syrup
- 1 Pc. Lemon fruit juice
- 250 g Walnuts
- 250 g Tomato
- Balsamic vinegar crema
- For the pasta dough, knead 200g flour with 100 ml water to a homogeneous mass, season with salt and wrap in cling film for about an hour in the refrigerator.
- Sear the 200 g mushrooms with the onion and garlic in 3 tablespoons of oil. Add the chives, parsley and thyme, season everything with salt and pepper.
- Roll out the pasta dough, cut out circles of any size and cover one side with the mushroom and herb filling, then close. Put in boiling water for 3 minutes.
- For the salad, cut the pear into slices and caramelize with the walnuts in a pan with agave syrup, then deglaze with the juice of a lemon. Slice the tomatoes and serve with the rocket, pear and walnuts. Garnish with balsamic cream
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