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Ingredients
Ravioli with Mushrooms and Truffles
- For the pasta dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
- For the filling
- 350 grams mixed Mushrooms (such as mushrooms, porcini mushrooms, oyster mushrooms, chestnuts)
- 1 shallot
- 2 garlic cloves
- 30 grams butter
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- freshly ground peppers
- 1 Tbsp Truffle paste
- Also
- Pastry flour (for the work surface)
- salt (to sprinkle)
For the pasta dough, pile flour on a work surface and create a well in the center. Mix eggs, egg yolks, oil and salt together in a bowl and pour into the well. Mix together with a fork and knead with hands until smooth. Wrap pasta dough in plastic wrap and let rest in a refrigerator for 1 hour.
For the filling, trim mushrooms and cut into small cubes. Peel shallot and garlic and finely chop. Heat butter in a frying pan and sauté shallot and garlic for 1 minute until translucent. Add mushrooms and herbs, sauté briefly and season with salt and pepper. Stir in truffle paste and remove the pan from heat.
Divide pasta dough into 2 equal portions and roll out thinly on a floured work surface. Place 1 teaspoon of the filling every 5 cm (approximately 2 inches) on 1 sheet of pasta. Place the second sheet of pasta dough on top. Press two layers of dough together around the filling and cut out raviolis with a pastry wheel.
Cook ravioli in a pot of boiling salt water for 3-5 minutes. When ravioli floats to the surface, scoop out with a slotted spoon, drain well and serve sprinkled with salt.
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |