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Open Porcini Mushroom Ravioli Au Gratin with Cottage Cheese

5 from 2 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 278 kcal

Ingredients
 

  • 200 g Sifted flour
  • 2 Pc. Free range eggs
  • 3 tablespoon Extra virgin olive oil
  • Salt
  • Flour for the work surface
  • 300 g Porcini mushrooms fresh, cleaned, roughly diced
  • 1 Pc. Zucchini fresh, medium, cleaned, roughly diced
  • 2 Tablespoon (level) Shallot cubes
  • 1 Tablespoon (level) Garlic cubes
  • 1 Tablespoon (level) Fresh ginger, finely diced
  • Clarified butter
  • Black pepper from the mill
  • 100 ml Poultry broth
  • 3 g Dried porcini mushrooms
  • 125 ml Cream
  • 200 g Cottage cheese
  • 1 Egg
  • 2 Pc. Egg yolk
  • 50 g Freshly grated Pecorino
  • 1 tablespoon Panko flour

Instructions
 

  • Process the flour, eggs, olive oil and a pinch of salt into a pasta dough. Let the cling film rest for 2 hours. Then roll out thinly and cut into 12 x 16 cm plates. Cook in salted boiling water for 2 minutes. Rinse with cold water Pat dry and place next to each other on a floured surface until further processing.
  • Fry the zucchini and mushrooms in clarified butter. Add the shallot, garlic and ginger cubes. Fry until done. Season with salt and pepper.
  • Wash the dried porcini mushrooms briefly under running water. Bring to the boil in the chicken stock and cover for 2 hours. Add the cream and let it boil through. Season with salt and pepper. Finely puree with a mixer. Heat before serving and with a tablespoon of butter Whip until frothy.
  • Mix the cottage cheese, pecorino cheese, panko flour with the egg and egg yolks and season with salt and pepper.
  • Arrange the pasta plates on a wavy plate. See photo. Fill with the zucchini mushroom mixture. Spread the cheese cream on top. In a preheated oven at 230 degrees top / bottom heat, au gratin for about 4-5 minutes until golden brown.
  • Nappet with the foamy porcini mushroom cream. One noodle is enough as a starter. Serve three or four noodles as a main course. The amount of flour is enough for about 12-14 pasta plates.

Nutrition

Serving: 100gCalories: 278kcalCarbohydrates: 23.2gProtein: 7.5gFat: 17.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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