John Myers
Mushroom Loves Cheese
The perfect mushroom loves cheese recipe with a picture and simple step-by-step instructions.
For the pasta dough:
- 400 g Flour
- 200 g Water
- 1 tsp Salt
- 1 tbsp Olive oil
For the filling:
- 300 g Mushrooms fresh
- 50 g Dried mushrooms
- 2 tbsp Butter
- 1 Pc. Onion
- 250 g Ricotta
- Salt
- Pepper
- Nutmeg
- 1 Pc. Protein
To serve:
- 2 tbsp Butter
- 4 Pc. Juniper berries
- Grated Parmesan
Dough:
- Mix the ingredients together and let rest for about half an hour.
- Then roll out with a pasta machine from the coarsest level to the finest and fold and roll out again and again for the structure. Lay out the finished sheets of dough on floured cloths.
Filling:
- Clean and dice the fresh mushrooms. Then peel and finely dice / chop the onion.
- Meanwhile, heat the butter in a pan and add the onions until they have developed a light brown color.
- Then add the mushrooms and fry for about 5 minutes, turning regularly. Add the ricotta and season with salt, pepper and nutmeg.
- Then put it in a small container and let it cool down a little – the mixture must not be warm to fill the pasta.
Pasta preparation:
- Brush the dough sheets on one side with egg white before filling. Then use a spoon to place the filling in portions and with sufficient space on half of the dough sheets.
- Cover with another sheet of dough and press it firmly so that no air is trapped.
- Then cut out with a ravioli cutter and place on a floured cloth again.
- Add salted water to cook the ravioli. When the water boils, the ravioli can be added and cooked until they float on top.
- At the same time, melt the butter in a pan and add the juniper berries directly to the pan for the flavor.
- When the butter is slowly browning, the ravioli can be added and browned nicely on both sides.
- Then put in the plate and serve with a little sea salt and Parmesan.
Facebook Comments