Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Ravioli
Cook the ravioli
To assemble
How it's done
Filling
In a food processor, finely chop the mushrooms. Heat the oil in a frying pan and sauté the mushrooms for approx. 15 mins. until the resulting liquid has almost completely evaporated, allow to cool a little. Mix the mushrooms with the ricotta, parmesan, egg yolk and sage, season.
Ravioli
Unroll the pasta dough, cut in half lengthwise. Spoon 1 tbsp of the filling on the bottom halves of the strips of dough, evenly spaced. Brush the upper halves of the pasta strips with a little egg white, fold over the filling, press the edges down firmly, pressing out any trapped air. Separate the ravioli with a pastry wheel. Press the edges with a fork.
Cook the ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.
To assemble
Heat the clarified butter in a pan. Sauté the mushrooms for approx. 5 mins. Add the butter and heat until it foams and smells slightly nutty. Add the nuts and sage leaves and fry for approx. 3 mins. Add the ravioli, mix carefully.
| Tip: | Instead of porcini mushrooms use 10 g of dried porcini mushrooms, soaked in water, drained and 50 g of mushooms and 50 g of king oyster mushrooms |
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