John Myers
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Vegetarian: Porcini Ravioli with Rocket and Ricotta Filling with Sage Butter
The perfect vegetarian: porcini ravioli with rocket and ricotta filling with sage butter recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 200 g Pasta flour
- 2 Eggs
- 1 pinch Salt
- 1 El Oil
- 10 g Porcini mushroom powder
Filling:
- 150 g Ricotta
- 50 g Parmesan
- 80 g Arugula
- Salt and pepper
- Nutmeg
- 1 toe Garlic
Sage butter:
- 150 g Butter
- 18 Sage leaves
- Make a pasta dough from the ingredients and let it rest for an hour.
- Finely chop the Parmesan in the chopper. Add the garlic and ricotta. Chop the rocket in portions in a blender, then add to the ricotta, mix everything well and season. Finely chop the garlic and add.
- Roll out the pasta dough and put it through the pasta machine, level 1 – 7. Cut out circles with a glass or cup. Put a teaspoon of the rocket mixture in the middle, fold up and press down a little with a fork.
- Put in a saucepan with boiling salted water and bring to the boil. Let it steep briefly and take out.
- Cut the sage into small pieces, melt the butter in a pan, add the sage and sweat briefly. Briefly toss the ravioli in it and serve.
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