John Myers
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Porcini Ravioli in Thyme Butter
The perfect porcini ravioli in thyme butter recipe with a picture and simple step-by-step instructions.
Porcini ravioli
- 20 g Dried porcini mushrooms
- 250 g Mushrooms brown
- 1 Clove of garlic
- Salt
- Pepper from the grinder
- Thyme
- Rosemary
- 150 g Cream cheese double cream setting, natural
- 2 tbsp Freshly grated Parmesan
- 1 tbsp Olive oil
- 1 role Fresh pasta dough, e.g. from Bürger
Thyme butter
- 75 g Butter
- 2 tbsp Thyme leaves
- Soak the dried porcini mushrooms in lukewarm water for 15 minutes.
- Clean the fresh mushrooms, rub them with kitchen paper and chop them into small pieces. Drain the soaked mushrooms, squeeze them out, also chop finely. Peel garlic and chop finely. Heat the oil. Fry the mushrooms and garlic in it until all the liquid has evaporated. Season with salt, pepper, a little thyme and rosemary. Let the mixture cool down a little. Then mix with the cream cheese and Parmesan.
- Roll out the dough. 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 soak in boiling salted water for 3 minutes, then drain.
- Froth the butter and thyme in a pan. Pan the ravioli in the hot thyme butter. Sprinkle with Parmesan if you like.
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