Feeds 4ish
Pasta Ingredients
2 cups flour
1 egg
150gr of baby spinach (note 1)
Stuffing Ingredients
400gr whole unpeeled potato
1 bay leaf
1 onions finely chopped
2 minced garlic cloves
20gr of butter
A splash of olive oil
200gr fresh brown, button and portobello mushrooms
100gr dried mix mushrooms
100ml white wine
Sprig of thyme
100gr grated parmesan
Sauce Ingredients
100gr butter
250gr mascarpone
Instructions
Prepare the Mushroom Stock
- Add a dried mushroom mix to 2 litres of water, 100 ml white wine (optional), and salt to taste.
- Rehydrate the mushrooms, then drain, retaining both the mushrooms and the stock.
- Finely chop the rehydrated mushrooms and set them aside.
Blanch the Spinach
- Using the mushroom stock, blanch the spinach. Retain the stock for later use.
Cook the Potatoes
- Add a bay leaf to the mushroom stock and boil the whole potatoes until tender.
- Drain the potatoes, reserving the stock for future use (it can also be frozen).
- Peel and mash the potatoes, then set them aside.
Prepare the Mushroom Filling
- In a frying pan, heat butter, oil, and a sprig of thyme.
- Add the onion and garlic, cooking on medium heat until the onion softens.
- Add the fresh mushrooms and cook until soft. Remove the thyme sprig.
- Combine the mashed potatoes, cooked mushrooms, rehydrated mushrooms, and Parmesan cheese. Mix well, season with salt and pepper to taste, and refrigerate for at least 1 hour to cool.
Prepare the Pasta Dough
- Oncecool, squeeze out excess liquid from the blanched spinach and blend it with the egg in a blender or bullet.
- In a bowl, combine flour with the spinach-egg mixture. Knead the dough for 5 minutes until smooth, then let it rest for 30 minutes.
- Roll out the dough to the second-thinnest setting using a pasta machine.
Assemble the Ravioli
- Lay out the pasta sheets and fill them with the mushroom mixture as demonstrated during the class. Seal the ravioli edges carefully.
Make the Sauce
- In a frying pan, melt butter and add mascarpone. Heat gently while stirring until the sauce is smooth and creamy.
Cook and Serve
- Boil water in a pot, add salt, and cook the ravioli for 2–3 minutes.
- Drain the ravioli and toss them through the mascarpone sauce. Serve and enjoy!
Based off the recipe by Mateo Zielonka
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