John Myers
Porcini Ravioli in Caramelized Pepper Butter
The perfect porcini ravioli in caramelized pepper butter recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 5 tbsp Water warm
- 1 pinch Salt
- 1 shot Oil
- 0,5 bunch Parsely
- 100 g Dried porcini mushrooms
- 1 piece Onion red
- 150 g Cream cheese
- 1 pinch Salt
- 1 pinch Pepper
- 500 g Asparagus green
- 125 g Butter
- 2 tbsp Sugar brown
- For the ravioli, put the flour, water, salt and oil in a bowl and stir. Then knead the dough well with your hands and let it rest in a cool place.
- Soak the mushrooms in cool water. Peel and chop the onion and fry in a pan with oil. Chop the mushrooms and add them.
- Mix the cream cheese with the parsley. Then season with salt and pepper.
- Now roll out the dough and cut out round shapes with a glass. Fill the round areas with the mushroom filling and close. Press the ends nicely with a fork.
- Bring water to a boil. Let the ravioli cook in boiling water for about 3 minutes and drain.
- Now heat the butter, pepper and brown sugar in a pan until it foams. Clean the spar and cut in half. Add the ravioli and the divided asparagus to the butter and fry briefly.
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