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Receta Truffle Potato Ravioli
by Global Cookbook

Truffle Potato Ravioli
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  Raciónes: 4

Ingredientes

  • 1 Tbsp. Extra virgin olive oil
  • 1 c. Minced assorted wild mushrooms
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp Chopped shallots
  • 1 tsp Minced garlic
  • 1 c. Mashed potatoes
  • 3 Tbsp. Truffle oil
  • 1 sht Fresh pasta cut 8 equal squares
  • 3/4 lb White potatoes peeled and cubed
  • 8 c. Chicken stock
  • 1/2 c. Heavy cream
  • 4 ounce Parmesan cheese shaved
  • 1 x Black truffle shaved for garnish
  • 1 Tbsp. Minced chives

Direcciones

  1. Bring a pot of salted water to a boil.
  2. In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the mushrooms and saute/fry for 2 min. Season with salt and pepper. Add in the shallots and garlic and saute/fry for 1 minute. Remove from the heat and turn into a mixing bowl. Combine the potatoes and 1 Tbsp. of the truffle oil with the mushroom mix. Blend the mix till smooth. Spoon 1/4 c. of the mushroom mix in the center of one pasta square. With a little water, lightly wet the edge of the pasta square. Place one pasta square directly on top of the filled square and seal the edges very tightly, so the filling does not escape during poaching.
  3. In a saucepan, combine the cubed potatoes and stock, bring up to a boil. Season with salt and pepper. Reduce to a simmer and cook for about 30 min, or possibly till the potatoes are fork tender. Using a hand-held blender, puree the mix till smooth. With the blender running, slowly drizzle in the remaining truffle oil and heavy cream. Re-season if needed.
  4. Poach the raviolis in the boiling water for about 3 to 4 min, or possibly till they float to the surface and are tender. Remove the raviolis from the water and drain. Season the raviolis with salt and pepper.
  5. To serve, spoon the potato soup into a shallow bowl. Lay the raviolis in the center of the soup. Garnish with the shaved cheese, shaved truffles, and chives.
  6. This recipe yields 4 servings.