John Myers
Contents
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Ingredients
Pasta dough:
- 600 g Semola
- Water
- 3 Pc. Eggs
Ravioli filling:
- 1 Pc. Shallots
- 1 Pc. Clove of garlic
- 250 g Mushrooms
- 30 g Butter
- 2 tbsp Parsley
- 100 g Ricotta
- 2 tbsp Walnuts
- 2 tbsp Parmesan
Bruschetta:
- 21 g Yeast
- 200 ml Water
- 400 g Flour
- 10 g Salt
- 0,5 tsp Sugar
- 2 tbsp Olive oil
Bruschetta topping:
- 5 Pc. Tomatoes
- 3 Pc. Garlic cloves
- Basil
- Salt
- Pepper
- Olive oil
Instructions
Pasta dough:
- Knead the ingredients into a dough, knead it for another 6 minutes and then let it rest for 30 minutes.
- The day after the rest period, knead again for 3 minutes and roll out thinly.
Ravioli filling:
- Peel and dice the garlic and shallot, chop the mushrooms. Sauté shallot and garlic in 30 g butter, then fry the mushrooms in it for 5 minutes and season with salt and pepper.
- Add the parsley and set aside. Mix the ricotta, nuts and Parmesan into the mushrooms and spread the mixture on top of the dough.
- Put the ravioli in boiling salted water, bring to the boil briefly, then turn down the gear and let it steep for about 7 minutes.
Bruschetta:
- Dissolve the yeast in the water, add the remaining ingredients for the dough and knead it for 5 minutes. Then bake at 220 ° C top / bottom heat for 55 minutes.
Bruschetta topping:
- Cut all the ingredients for the topping into small pieces, mix together and then refrigerate. Just before serving, place on the bread that has been fried in oil.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 22gProtein: 6.4gFat: 12.2g
