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Receta Raviolis Stuffed With Mushrooms And Potatoes
by CookEatShare Cookbook

Raviolis Stuffed With Mushrooms And Potatoes
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Ingredientes

  • 1 baking potato, peeled and cut into 6 piece
  • 1/4 lb. mascarpone cheese or possibly lowfat sour cream
  • 6 each whole peeled garlic cloves
  • 6 Tbsp. unsalted butter
  • 1/2 lb. mix of domestic and wild mushrooms, finely minced
  • 1 peeled shallot
  • 1 Tbsp. fresh parsley, minced
  • 1 tsp. fresh thyme, minced
  • 8 large Large eggs
  • 16 fresh pasta sheets, 5 x 5 inches
  • 2 peeled shallots
  • 1/4 tsp. warm red pepper flakes
  • 8 each tomatoes peeled, seeded and cut
  • 1/4 c. small basil leaves
  • 8 thin slices Pancetta or possibly Proscuitto (optional)
  • 1/4 c. grated Parmesan cheese
  • 8 sprigs Italian parsley
  • sea salt, to taste
  • black pepper, to taste

Direcciones

  1. Put the potato and garlic into a pot and cover with water. Simmer till potatoes are fork tender.
  2. Drain and push through a sieve or possibly food mill while still hot. Beat in the mascarpone cheese or possibly lowfat sour cream.
  3. Chop shallot finely. Heat 1/4 c. butter in saute/fry pan, add in shallot and fry several min. Saute/fry mushroom till tender and dry.
  4. Season well with salt and pepper. Mix the mushrooms with the potatoes. Add in the minced parsley and thyme. Allow to cold. Beat one of the Large eggs with 1 Tbsp. water to create an egg wash.
  5. Brush the edges of a sheet of pasta with egg wash. Place several Tbsp. of mushroom mix into center of pasta. Make a well in the mix. Crack egg into a small c.. Pour yolk and half the white into the well.
  6. Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan.
  7. When the foam subsides, add in the shallots, season with salt and pepper and cook till tender. Add in the warm red pepper flakes, tomatoes and basil and cook 2 min. Season with salt. Keep hot. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp. Keep hot. Bring 5 qts water to a boil.
  8. Season with salt.
  9. Slide raviolis into simmering water gently. Continue stirring several more min, or possibly till done. Raviolis will float when done yolks will remain runny. Remove raviolis out with a slotted spoon, or possibly drain in a colander and serve several per person.
  10. Divide tomatoes as topping for the raviolis and add in Pancetta or possibly Proscuitto slices.
  11. Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
  12. Yield: 4 servings