Porcini Stuffed Potato Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 934 mg | (23 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 137 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the ravioli
- 500 grams Porcini mushroom
- 1 shallot
- 2 Tbsps butter
- salt
- freshly ground peppers
- 3 Tbsps freshly grated Parmesan
- 500 grams waxy, medium potatoes
- 1 egg yolk
- 4 Tbsps olive oil
- For the vinaigrette
- 1 Tbsp balsamic vinegar
- 1 Tbsp Madeira Wine
- 1 Tbsp Whipped cream
- ½ tsp medium-hot Mustard
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- To garnish
- 1 Tbsp thyme
Preparation steps
For the filling: Wipe the mushrooms with a damp cloth. Mince 1/2 of the mushrooms. Set the remaining mushrooms aside. Peel the shallot and finely chop. Melt 2 tablespoons butter in a frying pan, sweat the shallot until translucent. Add the mushrooms and sauté over high heat for 1 minute. Season with salt and pepper then drain on paper towels. Mix with the Parmesan.
For the vinaigrette: Whisk together the vinegar, Madeira, cream, mustard and oil and season with salt and pepper.
For the ravioli: Peel the potatoes, rinse and slice thinly. Arrange 1/2 of the potato slices on a paper towel and pat dry. Whisk the egg yolk and brush over the slices. Spoon a little filling in the center of each potato slice, cover with the remaining potato slices and press the edges firmly to seal. Slice the reserved mushrooms. Heat 2 tablespoons oil in a large frying pan and sauté the mushrooms over high heat for 1 minute and season with salt and pepper. Heat the remaining oil in a nonstick frying pan over medium heat. Sauté the ravioli until golden brown, around 2 minutes per side.
Drain the ravioli on paper towels then transfer to serving plates along with the mushroom slices. Drizzle with vinaigrette and sprinkle with thyme.
