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Ravioli with Portobello mushrooms, Ricotta and Parmesan cheese, butter fried sage leaves and nuts

Ravioli with Portobello mushrooms, Ricotta and Parmesan cheese, butter fried sage leaves and nuts

What you need:

Ravioli dough (makes 12 ravioli):

  • 200 g Durum flour (tipo 00)

  • 1 egg

  • 2 egg yolks

Mix and thoroughly knead, wrap in clingfilm and let rest in fridge for 2 hours

Filling:

  • 200g Portobello mushrooms

  • 100 g Ricotta Cheese

  • 100g Parmesan cheese

  • salt & pepper

You also need:

  • Fresh sage leaves

  • Butter

  • Nuts ( walnuts or hazelnuts)

  • Parmesan cheese

  • olive oil

Method:

  • Fry chopped mushrooms in a little olive oil

  • Season with salt and pepper

  • Let cool down

  • Mix mushrooms with Ricotta and Parmesan cheese.

  • Set aside in fridge for 1 hour

  • Fry chopped nuts in a dry pan, set aside.

  • Run dough through you pasta machine until you have plates of approx. 1.5 mm

  • Punch out ravioli circles of approx. 7 cm

  • Put 1 tsp filling in one ravioli piece

  • on another dough piece wet the outer rim with water on your finger tip.

  • Marry the two dough half thouroughly

  • Drizzle with some flour that they do not stick until you start prepping the dish

  • Boil the ravioli in plenty of salted water for approx 4-5 min.

  • Heat up on medium temp. a large pan with plenty of butter

  • Fry the sage leaves for 1 min.

  • Add the now cooked raviolis

  • Toss the pan to cover with the buttery sauce

  • Serve in heated deep plates and drizzle with nuts and grated parmesan cheese

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