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
Jerusalem artichoke purée
Filling
To shape
Ravioli
Sauce
How it's done
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Jerusalem artichoke purée
Heat a dash of oil in a non-stick frying pan. Add the Jerusalem artichoke, reduce the heat, stir fry for approx. 10 mins. Pour in the water, cover and simmer for approx. 5 mins. until soft. Remove the lid, reduce the liquid completely. Place the Jerusalem artichoke in a blender, add 2 tbsp of water, purée, then transfer to a bowl.
Filling
Heat a dash of oil in the same frying pan. Add the mushrooms and onion, sauté for approx. 5 mins. Add the mushrooms to the bowl with the purée. Add the lemon zest and butter, mix, season, leave to cool, and divide into two portions.
To shape
Unroll one roll of pasta dough, brush with a little water. Divide one portion of filling into 6 mounds and place on the lower half of the pasta dough at equal intervals. Fold the free half over the filling. Press the edges firmly together, pushing out any trapped air, then cut into equally sized rectangles with a knife. Use the remaining dough and filling to make 6 more ravioli.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well. Set aside 50 ml of the cooking water.
Sauce
Heat the oil in a non-stick frying pan. Add the mushrooms and sage, fry for about 3 mins., season with salt. Reduce the heat, add the butter and heat through until the butter foams and smells nutty. Add the ravioli and reserved cooking water, heat for about 1 min. until hot. Arrange the ravioli, scatter hazelnuts and truffle on top.
How-tos
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