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)
2 egg yolks
Mix and thoroughly knead, wrap in clingfilm and let rest in fridge for 2 hours
200g Portobello mushrooms
100 g Ricotta Cheese
100g Parmesan cheese
salt & pepper
You also need:
Fresh sage leaves
Nuts ( walnuts or hazelnuts)
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