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Ingredients
Mascarpone and Mushroom Ravioli with Green Beans, Cherry Tomatoes and Parmesan
- For the dough
- 250 grams Semolina flour
- 250 grams Pastry flour
- 4 eggs
- 2 egg yolks
- ½ tsp salt
- cold water
- For the filling
- 200 grams Mascarpone
- 150 grams button Mushroom
- 2 Tbsps freshly chopped parsley
- 1 Tbsp butter
- 3 Tbsps White bread crumbs
- salt
- freshly ground peppers
- To serve
- 250 grams green Beans
- 200 grams Cherry tomatoes
- 1 tsp thyme
- 3 Tbsps butter
- 40 grams Parmesan (shaved)
For the dough: Combine the flour, make a well in the center and fill with the eggs, egg yolks and salt. With a fork, stir the eggs together then gradually stir in the flour from the edges until combined, adding cold water if necessary. Knead with your hands until smooth, form into a ball, cover with plastic wrap and let rest for about 1 hour.
For the stuffing: Wipe the mushrooms with a damp cloth and chop finely. Sauté in 1 tablespoon butter until softened, season with salt and pepper and then mix with the mascarpone, parsley and white breadcrumbs.
With a pasta machine, roll out the dough thinly, cut into rectangles, spoon the filling over 1/2 the rectangles, top with the remaining rectangles and squeeze the edges together to seal.
To serve: Rinse the beans, trim and blanch in salted boiling water until al dente, around 8 minutes. Drain, shock in ice water and drain again.
Rinse the tomatoes and cut in half.
Cook the ravioli in boiling salted water for 4-5 minutes, remove with a slotted spoon and drain. Melt the butter in a large pan, sauté the thyme leaves until fragrant, add the ravioli and swirl to coat. Mix in the green beans and tomatoes then arrange on warm serving plates, top with shaved Parmesan and serve immediately.
(Percentage of daily recommendation)
| Calorie | 949 cal. | (45 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |