Ravioli con funghi e ricotta
Preparation time
120 minutes
Servings:
3 people
Level:
Moeilijk
2. Primi
Menu course
Delicious ravioli filled with a mushroom and ricotta cream. This was truly delicious and not difficult to make. Much more flavorful than most ravioli. I haven't included the quantities for everything, because the cream is mainly a matter of tasting until you find one that perfectly suits your taste. Also, 3 people might seem a bit strange, but I didn't think it was enough for 4 people, and the ravioli didn't get finished either, so there was too much for 2 people (I needed a little time to recover after eating this haha). Cuciniamo!
Ingredients
250 g flour
3 eggs
Porcini mushrooms
Ricotta
Butter
Grana Padano
Salty
Pepper
Preparation
Melt butter in a pan and sauté the porcini mushrooms with some water. Let this evaporate as much as possible and transfer to a blender or food processor. Add ricotta, pieces of Grana Padano, and pepper, and blend. Taste as you go to find the best flavor for you. Once you have the right flavor and everything is well mixed, put it into a piping bag.
Put the flour in a bowl and add the eggs. Mix it slightly with a fork and then continue with your hands. Knead until it forms a smooth, yellow ball of dough and let it rest for about 20 minutes under a bowl / covered.
After these 20 minutes, stretch the dough using a pasta machine on setting 7. Determine the center and pipe dots up to the center. Leave enough space between them, and also at the ends, so that the dough doesn't run out. Fold the remaining part over the dots and press it firmly against the sides. Now cut the ravioli into squares. I used a ravioli knife, but a regular knife works just as well.
Cook the ravioli for 3 to 4 minutes in boiling water with salt, and there is your homemade ravioli!
I melted some butter for the sauce and sautéed some mushrooms with rosemary in it. You can also just use butter, because the cream in the ravioli is already really flavorful!
Buon appetito!