2402 Ravioli recipes

Mushroom Ravioli

For the pasta dough:

150g of flour
3 egg yolks
extra virgin olive oil
tepid water

Filling:

a variety of fresh mushrooms
200g of porcini mushrooms
200g of cepes
200g of Portobello mushrooms
200g of button mushrooms
2 cloves of minced garlic
1 glass of dry, white wine
150g of fresh ricotta cheese
4 egg yolks
salt
freshly ground pepper

80g of butter
Reggiano parmesan cheese

Combine all the ingredients for the dough and knead until it becomes smooth and elastic.

Wipe the mushrooms with a damp cloth and slice them. Heat a little olive oil in a frying pan and sauté the minced garlic cloves. Add the finely sliced mushrooms to the pan, cover, and reduce heat so that they don't become too tough. Pour in the wine and increase heat for 2 minutes, add salt and ground, pepper. Remove from heat and fold the fresh ricotta through the mushrooms.

Roll out the dough and cut into 8 rounds of 14cm diameter each. Keep 4 of the pastry rounds aside; fill the other 4 rounds with the mushroom mixture, but allow enough room for an egg yolk in the center of each.

Once the mushroom filling and the 4 egg yolks have been placed on the ravioli rounds, cover with the remaining 4 rounds. Use a little water to dampen the edges of each round and press down the edges firmly with a fork to secure. You now have 4 monoravioli; boil in plenty of salted, boiling water.

Burn the butter until it is hazelnut coloured. Arrange a ravioli on each plate, sprinkle with grated parmesan and drizzle with the butter.

Category
Food & Drink

Submitted by Anonymous (not verified) on Thu, 01/19/2006 - 07:29

in negozi (how is this? Thanks Aliena.)

Dee

Submitted by Anonymous (not verified) on Fri, 01/20/2006 - 14:09

Ravioli di Alici con Mozzarella di Bufala e Uvetta in una Salsa di Carciofi Profumato di Timo

INGREDIENTS:

For the filling

1/2 pound (200 g) cleaned, boned fresh anchovies or sardines (3/4 pound, or 300 g uncleaned)
1 clove garlic, minced
A hot pepper, seeded, ribbed, and shredded
A buffalo milk mozzarella weighing 10 ounces (250 g)
2 heaping tablespoons raisins, rehydrated briefly in warm water
1 cup freshly grated Parmigiano
Olive oil
Salt & Pepper to taste

For the pasta

5 eggs
5 cups (500 g) flour, 70% high gluten durum wheat flour, and the remainder all-purpose flour
A pinch of salt

For the sauce

1 clove garlic, crushed
3-4 artichokes, the tough outer leaves stripped and discarded, and the tender hearts julienned (discard fuzz if need be)
A tablespoon fresh thyme, shredded
A little parsley, minced
Olive oil

PREPARATION:

Begin by making the pasta: Make a mound of the flour on your work surface, scoop a well in it, crack the eggs into the well, add a pinch of salt, and knead the dough until it is firm and elastic, about 10 minutes. Cover it and set it aside.

Heat some olive oil with the garlic and the hot pepper, and sauté the fish for a few minutes. Remove it from the fire, and while it's cooling shread the mozzarella into a bowl. Add to the bowl the fish, the Parmigiano and the raisins. Check seasoning for more salt if needed.

Roll half the dough out into a sheet that's very thin (less than a mm, if you can). Roll out the other half of the dough into an equally thin sheet of the same dimensions. Dot one of the two sheets at 2-inch (5 cm) intervals with teaspoons of the filling. Lay the second sheet over the first, press down around the filling with your fingertips to stick the sheets together, and cut the ravioli free with a serrated pasta wheel. Put the ravioli on a cloth dusted with cornmeal to keep them from sticking, and set pasta water to boil while you prepare the sauce.

Heat the crushed clove of garlic in about 1/4 cup of olive oil, and when it begins to color add the julienned artichokes and the thyme. Cook for 3-4 minutes, then cover and keep warm. In the meantime cook the ravioli -- they'll only require a couple of minutes -- and transfer them to a serving bowl with a strainer. Pour the sauce over them, drizzle with a bit of olive oil, sprinkle with the parsley, and serve.

Submitted by Anonymous (not verified) on Fri, 01/20/2006 - 15:46

Dove trovate i funghi???
__________________
due castagne

Reason for question: we lived for a long time on the No. California coastline where two of nature's gifts lived in abundance; abalone and boletas. (Porcini) Everyone who engaged in 'the hunt" was highly secretive as to where their hunting grounds were located. Here in the Austrian Alps, we have a great area for the steinpilze (porcini) and, as in California, everyone has their own "secret hunting grounds." This area is a favorite one for Italians to come hunting the porcini. So, do the porcini hunters in Italy operate under a similar "secretive" syndrome, or does a "newby" have a chance???

Submitted by Anonymous (not verified) on Sat, 01/21/2006 - 10:20

[QUOTE=Aliena]Everyone has a chance.. especially if they know where the best places are and are willing to share.. just a little bit.. of what they find on these treasure hunts! Another Italian trait.. knowing how to charm your way to free mushrooms..

Welcome to the Forum.. do you have any truffles? :)

Thanks for welcome.
Would love to have the chance at some truffle hunting, however no gotta piggy or doggie. We are avid "schroomers" but do not want to trespass.
Are the public lands, parks, etc. open for schrooming??
Do not mean to pry, but Albania???

Submitted by Anonymous (not verified) on Sat, 01/21/2006 - 22:46

Hello casa del campanile :)

Here's a little something about a mushroom hunting trip in Italy

[url]http://www.rrich.com/msitaly.html[/url]

Submitted by Anonymous (not verified) on Sun, 01/22/2006 - 06:10

[QUOTE=greatscott]Hello casa del campanile :)

Here's a little something about a mushroom hunting trip in Italy

[url]http://www.rrich.com/msitaly.html[/url][/QUOTE]

Thanks for info. Guess much of the territory is open to schroomers. Looking forward to the opportunity. Packing the car right now for our trip down on Tuesday; take possession Wednesday.

regards,

Submitted by Anonymous (not verified) on Fri, 01/27/2006 - 12:14

Lobster Ravioli in a Radicchio Sauce -- Ravioli di Astice in Salsa di Radicchio

(Saint Valentines Day Special ;) )

INGREDIENTS:

For the filling:

* 1 lobster, weighing about 900 grams (2 pounds)
* The juice of a small lemon (or half a large one)
* Salt
* Pepper
* Cayenne pepper
* Olive oil
* 225 grams (1/2 pound) red radicchio di Treviso, washed, lightly oiled, and seared on a grill until cooked but not burnt
* Dry white wine

For the pasta:

* A whole egg plus two yolks
* Water
* 225 grams (1 cup) flour
* about 175 grams (3/4 cup) fine-grained semolina

For the sauce:

* 225 grams (1/2 pound) red radicchio di Treviso, washed and coarsely shredded
* 225 grams (1/2 cup) unsalted butter
* Salt & pepper to taste
* A small handful of minced parsley for garnish

PREPARATION:

If you don't want to fire up your grill, use a lightly oiled griddle or a broiler to cook your radicchio.

Prepare the pasta from the yolks, egg, flour, semolina, a tablespoon of olive oil, and just a little water, following instructions given for home made pasta.

Wrap the finished dough in a moist cloth and let it rest for an hour.

In the meantime, boil the lobster for five minutes, then remove and shell it (or them), and chop the meat. Chop the grilled radicchio too, and combine it with the lobster, seasoning the mixture with a tablespoon of olive oil, the lemon juice, a light sprinkling of white wine, and salt, pepper and cayenne pepper to taste (go easy on the peppers).

Make a simple radicchio sauce by melting the butter in a skillet, and sautéing the radicchio until it is thoroughly wilted, then seasoning it with salt and pepper to taste. Set it aside in a warm place.

Divide the pasta into two equal portions and roll one out till it's almost paper thin. Distribute the filling in teaspoon-sized mounds about an inch apart, then roll out the other piece to a sheet the same size as the first. Lay the second sheet over the first, tamp the sheets down well so they stick to each other, and cut the ravioli free with a serrated pasta wheel. Simmer them for 3-4 minutes in lightly salted boiling water, and serve them with the radicchio sauce, garnishing with parsley if you like.