Hi, I want to share a pasta recipe from Italy. The name is Piedmontese Ravioli With Cream of Mushroom recipe, if you love pasta and Italian food, I recommend you to try this recipe :)
Information:
Servings: 6
Ingredients:
- Browse 500 g white flour 00
- 5 eggs
- 1 pinch of salt Filling 300 grams of veal
- 300 grams of pork
- 1 cup red wine (or white)
- 1 carrot
- 1 rib celery
- onion
- 1 clove of garlic
- 1 ball spinach (or escarole leaves boiled and drained)
- 2 eggs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- bunch herbs (rosemary sage thyme)
- nutmeg
- salt and pepper sauce 500 grams mixed mushrooms, fresh (or frozen)
- 2 cloves garlic
- 1 bunch parsley
- 1 cup vegetable broth (or cream)
- 300 g tomato past
- 4 tablespoons extra virgin olive oil
- chilli
Preparation:
Filling
First cook the meat. Put two tablespoons of oil in a saucepan, add the two pieces of meat and brown on all sides over high heat. Pour the wine and let it evaporate and then add the vegetables peeled and chopped, the garlic and bouquet garni. Add salt, cover the saucepan and cook over moderate heat. Occasionally turn the meat.
When the meat is cooked in the meat grinder pass it, together with the cooking juices with various vegetables and spinach previously boiled and squeezed.
Put the mixture in a bowl. Add the eggs, Parmesan and a good grating of nutmeg.
Correct the salt and pepper and mix all ingredients well.
Puff Pastry
Place the flour on work surface. Add the eggs and a pinch of salt. First started to mix with a fork and then with your hands. Work until the dough is smooth and homogeneous. Make a ball. Cover it with plastic wrap and let rest for at least an hour.
Shoot the ball of dough, rest it on the work surface dusted with flour and roll it out manually with a rolling pin or with the machine to pull the dough. In any case, you have to pull a sheet at a time, leaving the rest of the dough well covered to prevent drying out. Place the strip of pastry on work surface and arrange the filling on it forming lumps aligned at a distance of about three centimeters from each other. Cover with another strip of dough. Pressed a pile of dough and cut with the scroll wheel and another special individual mounds covered with dough into little squares. Put them on a towel or on a tray dusted with flour. Proceed this way until the end of the dough.
Sauce
Chop the mushrooms properly cleansed. Put them in a pan with the garlic and two tablespoons of oil. Add salt and pepper, add parsley and cook slowly covered pan for about ten minutes. If necessary, add a few tablespoons of vegetable broth. When cooked, set aside a bit of mushrooms for garnish the dish. Add the remaining broth (or cream) with mushrooms and the whole emulsified with an immersion blender.
In another pot you flavor the tomato sauce with two tablespoons of oil, a clove of garlic and a pinch of pepper.
A few minutes before serving, throw the agnolotti in a pot of boiling water and salt. Let cook for a few minutes. Drain the ravioli pulling out of the water with a slotted spoon.
Prepare the dish: Place the bottom of the pot a few tablespoons of cream of mushroom ravioli have over the well-drained, add a spoonful of tomato sauce and garnish with the remaining mushrooms and a sprig of parsley.
Tips:
- For the filling is fine to use boiled or dell'arrosto advanced.
- The meat of the filling should not be chopped too fine. It would be better to use the meat grinder manual, instead of the electric blender.
- There are special molds on the market to make the ravioli that facilitate the work.
- If you make ravioli with a certain advance of their cooking, do not store in the refrigerator, but put them in the freezer and throw them at the time of cooking in the pot still frozen.
