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
Pumpkin Ravioli With Leek And Sage Broth
Receta
Reviews/Comments
Close this frame
%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}