RCI-ND.003.0010.001
Raviolis stuffed with Mushrooms and Potatoes
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Yield: 4 Servi
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- baking potato1 unitpeeled and cut into 6 pieces
- mascarpone cheese or sour cream¼ Pound
- 6 whole
- 6 tablespoons
- mixture of domestic and wild mushrooms½ poundfinely chopped
- 1 unit
- fresh parsley1 tablespoonchopped
- fresh thyme1 teaspoonchopped
- 8 large
- fresh pasta sheets16 unit5 x 5 inches
- 2 unit
- ¼ teaspoon
- tomatoes peeled8 unitseeded and cut
- ¼ cup
- thin slices pancetta or prosciutto (optional)8 unit
- ¼ cup
- 8 sprigs
- sea salt1 unitto taste
- black pepper1 unitto taste
Method
1
Boil the peeled potato pieces in salted water until fork-tender, about 15 minutes, then drain and pass through a ricer or mash until smooth.
2
Heat 3 tablespoons unsalted butter in a skillet over medium heat and sauté the minced garlic and 1 peeled shallot until fragrant and softened, about 3 minutes.
3
Add the finely chopped mushroom mixture to the skillet and cook, stirring frequently, until the mushrooms release their moisture and begin to brown, about 8 minutes.
8 minutes
4
Combine the mashed potato with the mushroom mixture, mascarpone cheese, fresh parsley, fresh thyme, and sea salt and black pepper to taste, stirring until fully incorporated and cooled slightly.
5
Lay out one pasta sheet and place about 1 tablespoon of filling in the center, then brush the edges lightly with water from 1 egg beaten lightly.
6
Fold the pasta sheet in half to form a triangle, pressing the edges firmly to seal, then use a pastry wheel or knife to cut into a clean triangle shape.
7
Repeat filling and sealing with the remaining pasta sheets and filling until all 16 raviolis are assembled.
8
Bring a large pot of salted water to a rolling boil and gently drop the raviolis into the water in batches, stirring occasionally to prevent sticking.
9
Cook the raviolis until they float to the surface and hold for 1-2 minutes longer to ensure the filling is heated through, about 4-6 minutes total.
5 minutes
10
While the raviolis cook, heat the remaining 3 tablespoons unsalted butter in a separate skillet over medium heat and sauté the 2 peeled shallots, sliced, until golden and softened, about 4 minutes.
11
Add the peeled, seeded, and cut tomatoes and hot red pepper flakes to the butter and shallot pan, simmering gently for 3-4 minutes until the tomatoes soften slightly.
4 minutes
12
Remove the cooked raviolis with a slotted spoon, place on serving plates, spoon the tomato-shallot sauce over top, and garnish with grated Parmesan cheese, small basil leaves, and Italian parsley sprigs.