John Myers
Contents
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Ingredients
Pasta:
- 300 g Flour
- 3 Pc. Eggs
- Salt and pepper
Filling:
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 30 g Butter
- 150 g Mushrooms
- 100 g Boletus
- 2 tbsp Parsely
- 3 tbsp Chopped mint
- 1 tbsp Lemon zest
- 150 g Ricotta
- 2 tbsp Coarsely ground walnuts
- 2 tbsp Grated Parmesan
Sage butter:
- 150 g Butter
- 5 Pc. Sprigs of sage
- 100 g Grated Parmesan
Instructions
Pasta:
- Knead the flour with the eggs and 1/2 teaspoon salt and then let the dough rest for at least 5 hours wrapped in cling film (refrigerator).
- Peel and dice the garlic and shallot. Clean and chop the mushrooms. Sweat the shallots with the garlic in butter, then fry the mushrooms in them for 5 minutes and season with salt and pepper. Add parsley, set aside and let cool.
- Halve the dough and roll it out thinly, preferably with the pasta machine, until the dough is nice and thin. Place the dough pieces on a ravioli dish.
- Mix the ricotta, nuts, mint, lemon zest and Parmesan into the mushrooms and spread the mixture on top of the dough. Place the second sheet of dough on top and press firmly against the gaps to create a ravioli shape (foldable ravioli molds are suitable for this).
- Bring water to a boil in a large saucepan, add salt. Separate the ravioli and put them in boiling salted water, bring to the boil briefly, then turn down the gear and let it steep for about 7 minutes.
Sage butter:
- Fry the sage in the remaining butter and pour over the ravioli to serve. Sprinkle with Parmesan cheese.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 19.1gProtein: 10.4gFat: 22.1g
