Mushroom Pasta Parcels
7,7 / 10
ready in 1 hr 10 min.
- For the filling
- 1 shallot (finely chopped)
- 1 garlic clove (finely chopped)
- olive oil
- 2 ½ cups fresh Porcini mushroom (finely chopped)
- ½ teaspoon fresh rosemary (chopped)
- ½ teaspoon fresh thyme (chopped)
- 1.333 cups Ricotta cheese
- 1 egg
- 2 tablespoons fresh Parmesan (grated)
To make the dough mix together all the ingredients and knead well. If it is too dry add a little cold water. Cover and leave to rest for around 30 min.
Fry the shallot and the garlic in hot oil. Add the mushrooms and fry until the liquid has fully evaporated. Stir in the herbs, season with salt and ground black pepper and remove from the heat. Leave to cool, then stir in the ricotta, egg and the Parmesan and season to taste.
Roll out the dough on a floured work surface and cut out circle approx. 7 cm ?. Place a tsp of the filling onto each circle and fold in half pinching the edges together firmly. Bring the points of the semi-circles together to form little hats.
Bring a pot of salt water to the boil and simmer the pelmeni on a medium-low heat for around 5 min.
Melt the butter in a pan and quickly fry the pelmeni and the parsley. Arrange on plate and serve garnished with grated Parmesan.