CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Guineafowl Ravioli with Porcini and Capalbio
by
Fabio Bongianni
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 409 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Arugula Ravioli With Chanterelles And Rocca Parmigiano
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Arugula Ravioli With Chanterelles And Rocca Parmigiano
Filo Ravioli With Apples And Pears
Braised Veal Shanks With Porcini And Potatoes
Guineafowl Ravioli with Porcini Mushrooms
Pumpkin Ravioli With Leek And Sage Broth
© 2025 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
%20and%20let%20it%20cook%20until%20the%20wine%20reduces.%20Strain%20the%20meat%20and%20let%20it%20cool.%20Store%20the%20sauce%20and%20chicken%20breast%20for%20another%20recipe.%3C/p%3E%3Cp%3EClean%20the%20porcini%20mushrooms%20carefully%20with%20damp%20paper%20towel.%20Cook%20the%20stem%20of%20the%20mushroom%20separately%20from%20the%20head.%20The%20stem%20will%20be%20used%20for%20the%20filling%20and%20the%20head%20for%20the%20sauce.%20Slice%20the%20stem%20and%20cook%20in%20a%20frying%20pan%20with%20olive%20oil,%20garlic%20and%20pinch%20of%20salt%20then%20let%20it%20cool.%20Cook%20the%20sliced%20head%20with%20olive%20oil,%20garlic%20and%20pinch%20of%20salt%20for%205%20minutes%20until%20it%20becomes%20soft%20then%20leave%20in%20the%20pan%20for%20later%20step%20with%20no%20fire.%20Mash%20the%20cooked%20porcini%20stem%20with%20an%20egg%20yolk,%20ricotta,%20parmesan%20and%20the%20cooled%20for%20the%20ravioli%20filling.%20Add%20more%20parmesan%20to%20reach%20the%20right%20consistency,%20if%20needed.%20Place%20in%20the%20fridge%20to%20cool.%3C/p%3E%3Cp%3EWhen%20the%20meat%20has%20cooled,%20remove%20the%20meat%20from%20the%20bones%20and%20place%20it%20in%20the%20food%20processor%20with%20parmesan,%20egg%20yolk%20,%20ricotta%20and%20cooked%20porcini%20stems.%20Add%20a%20pinch%20of%20salt%20and%20blend.%3C/p%3E%3Cp%3EPour%20flour%20on%20working%20surface%20and%20make%20a%20fountain%20with%20a%20hole%20in%20the%20middle%20of%20the%20flour.%20Break%20the%20eggs%20into%20the%20middle%20of%20the%20fountain.%20Gently%20beat%20the%20eggs%20inside%20to%20absorb%20the%20flour.%20While%20beating%20the%20eggs,%20add%20a%20little%20flour%20at%20a%20time%20with%20the%20tip%20of%20the%20fork.%20When%20all%20the%20flour%20is%20mixed%20and%20you%20have%20a%20dough%20consistency,%20knead%20the%20dough%20by%20pressing%20and%20folding%20gently%20with%20your%20hands.%20Now,%20work%20the%20dough%20with%20palm%20of%20your%20hands%20%E2%80%93%20holding%20with%20the%20left%20hand%20and%20pressing%20with%20the%20right,%20then%20fold%20the%20dough%20over%20and%20turn.%20Repeat%20this%20process%20for%205%20minutes.%20Let%20the%20ball%20of%20dough%20sit%20for%2030%20minutes%20in%20the%20fridge.%20Roll%20the%20dough%20out%20with%20a%20rolling%20pin%20into%20a%20long%20rectangular%20shape,%20careful%20not%20to%20roll%20to%20wide%20for%20the%20pasta%20machine.%20If%20you%20do%20not%20have%20a%20pasta%20machine,%20continue%20to%20roll%20with%20the%20rolling%20pin%20until%20you%20reach%20the%20desired%20thickness.%20Don%E2%80%99t%20rush%20the%20process%20in%20the%20pasta%20machine%20%E2%80%93%20start%20on%20the%20thicker%20pasta%20setting%20and%20put%20the%20dough%20through%20the%20machine%20numerous%20times%20(changing%20the%20setting%20each%20pass),%20patiently%20reaching%20the%20desired%20thickness.%20Each%20time%20you%20will%20need%20to%20sprinkle%20flour%20on%20the%20pasta%20to%20keep%20it%20from%20sticking%20to%20the%20machine.%20Cut%20the%20dough%20into%20long%20rectangular%20pieces.%20Fold%20the%20dough%20in%20half%20to%20find%20your%20starting%20point.%20Place%20the%20filling%20in%20leaving%20one%20finger%20between%20each%20filling%20and%20one%20finger%20along%20the%20edges.%20Brush%20the%20pasta%20with%20egg%20white%20to%20hold%20the%20dough%20together.%20Fold%20the%20dough%20over%20to%20make%20edges%20meet.%20Begin%20on%20one%20end%20pressing%20firmly%20with%20fingers%20in%20the%20middle%20then%20work%20to%20the%20edges%20in%20order%20to%20assure%20there%20is%20no%20air%20left%20inside%20the%20pasta.%20Use%20a%20pasta%20cutter%20to%20cut%20the%20ravioli.%20Sprinkle%20some%20flour%20on%20the%20surface%20and%20remove%20the%20ravioli%20using%20a%20spatula%20so%20they%20don%E2%80%99t%20stick.%3C/p%3E%3Cp%3EPut%20the%20cooked%20ravioli%20in%20the%20skillet%20with%20cooked%20porcini.%20Add%20the%20butter,%20a%20ladel%20full%20of%20the%20pasta%20water%20and%201/3%20c.%20parmesan.%20Hover%20the%20pan%20over%20the%20heat%20moving%20the%20pasta%20continuously%20until%20the%20sauce%20becomes%20thick.%20Remove%20the%20ravioli%20from%20the%20heat%20then%20sprinkle%20with%20parmesan%20and%20serve.%3C/p%3E){kind=link}