John Myers
Contents
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Ingredients
Forest mushroom consommé
- 1,2 l Game stock from the jar
- 50 g Dried forest mushrooms
- 6 tsp Marsala dessert wine
ravioli
- 50 g Walnuts fresh
- 1 Clove of garlic
- 1 Shallot
- 1 tbsp Butter
- 150 g Ricotta
- 3 tbsp Freshly grated Parmesan
- 1 Egg yolk
- Salt
- Pepper from the grinder
- Nutmeg
- 1 tsp Freshly chopped parsley
- 1 role Pasta dough from Bürger
- Chives rolls for garnish
Instructions
Forest mushroom consommé
- For the consommé, bring the game stock to the boil. Add the mushrooms and let them steep for 10-15 minutes over a low heat until they have given off enough aroma. Strain the soup through a sieve, collect it and return it to the saucepan.
Ravioili
- For the filling, roast the walnuts in a pan over medium heat without adding any fat, then grind them finely. Peel the garlic and shallot and dice very finely. Heat the butter in the pan, fry the garlic and shallot in it until translucent. Put the parsley, ricotta, egg yolks and Parmesan in a bowl, add the ground walnuts and shallot butter and stir to a smooth mass. Season to taste with salt, pepper and nutmeg.
- Roll up the pasta dough. Divide into 2 parts. Place 1 teaspoon of filling on each half of the dough, about 5 cm apart. Fold over the other half, press down a little and cut out square dumplings with a pastry wheel (or knife). (The whole thing goes really well with the HappySnack from Tupperware)
- Bring the water to a boil in a saucepan, season with salt. Let the ravioli simmer in gently simmering salted water for about 5-6 minutes. Remove the ravioli with a slotted spoon. Arrange 3 pieces each in prepared deep plates, pour a teaspoon of Marsala over each and pour 1-2 ladles over the hot soup and garnish with chives.
Nutrition
Serving: 100gCalories: 368kcalCarbohydrates: 2.2gProtein: 15.2gFat: 32g
