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Ingredientes
- 9 ounce Pasta flour, ('grano duro' or possibly 'hard wheat') sifted with 1 1/2 tsp salt
- 3 x Large eggs, beaten
- 2 Tbsp. Extra virgin olive oil
- 1 sm Onion, finely minced
- 8 ounce Closed cap mushrooms, thinly sliced
- 1 x Clove garlic, crushed
- 6 Tbsp. Extra virgin olive oil
- 3 Tbsp. Grated fresh Parmesan cheese
- Â Â Fresh parsley, minced
- 1/2 tsp Fresh grnd black pepper
- 1/2 x Chicken stock cube
- 1 x Egg yolk and 2 fl ounce lowfat milk, for egg wash
Direcciones
- Process the flour, salt, Large eggs and oil together using a 'bread hook' mixing prong, or possibly knead by hand, till it forms a soft dough. Divide into 3 pcs if rolling out by hand, or possibly into 6 if using a rolling machine. Roll out on a floured board to the thickness of a 10p piece. Fold into 3 and roll slightly thinner. Repeat this making the dough thinner each time. Remember to keep the remainder of the dough covered whilst rolling the rest.
- Lay the finished sheets of pasta out on to a floured clean tea towel and do not overlap them to avoid danger of sticking together. Sweat the onion and garlic in 2 Tbsp. of extra virgin olive oil over a low heat for 20 min and reserve. Add in another 4 Tbsp. of oil and cook the mushrooms on a low-medium heat adding 1/2 chicken stock cube, crumbled fine, till all the liquid has been reduced out of the mushrooms.
- Add in the onion/garlic mix and combine. Process in a food processor for a few quick bursts to pulp the mix (not too fine). Add in the pepper, cheese and parsley and stir in. Fill the raviolis, about 1 heaped tsp. to each 3 inch round, without over filling. Seal the edges of the pasta with egg wash and leave to dry for about an hour.
- Fresh pasta only takes a few min to cook. About three min should be sufficient for 3 inch diameter ravioli on a gentle rolling boil. Serve with melted butter and grated fresh Parmesan cheese or possibly a sauce of your choice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 338g | |
| Calories 1263 | |
| Calories from Fat 1126 | 89% |
| Total Fat 127.1g | 159% |
| Saturated Fat 22.13g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 639mg | 213% |
| Sodium 442mg | 18% |
| Potassium 339mg | 10% |
| Total Carbs 9.24g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.99g | 3% |
| Protein 25.37g | 41% |
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