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Mushroom and Ricotta stuffed Raviolis with Truffle

Mushroom and Ricotta stuffed Raviolis with Truffle

Pasta:

  • 300 durum flour

  • 3 eggs

  • 2 egg yolks

Knead flour and eggs thoroughly together and let the dough rest 1 hour in refrigerator. Run the batter through a pasta machine to end up with a thickness of about 1 1/2 mm. Punch out round circles. Put a teaspoon filling on each and fold on top another pasta circle. Cook the ravioli in approximately 6-8 minutes. Serve with butter fried sage leaves and Parmesan cheese.

 

Filling:

  • 300 g of fungal

  • 1 onion

  • 2 cloves garlic

  • 250 g ricotta

  • 100 grated Parmesan

  • butter

  • truffle oil

  • fresh thyme

  • salt and pepper

Chop the onion, garlic and mushrooms finely. Saute onions and garlic in butter. Add the chopped mushrooms and a little fresh thyme. When all this is sautéed, add a little truffle oil. Season with salt and pepper. Let it cool down. Mix carefully mushroom stuffing with ricotta and parmesan.

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