Homemade ravioli with mushrooms and creamy sauce
Ingredients
Instructions
- 200 g Flour
- 2 egg yolks
- 2 cl Olive oil
- 3 cl Water
- 500 g button mushrooms
- 2 shallots
- 30 cl Liquid cream
- 100 g Parmesan cheese
- 1 sprig of rosemary
- 20 g Butter
- Salt
- Pepper
- Put the flour in the bowl of your robot. Form a well in the center of the flour and add the egg yolks, 2 cl of olive oil and water.
- Mix at low speed with a hook until you get a sandy dough.
- Work the dough by hand on a floured work surface. Form a ball, cover it with film and leave to rest for 30 minutes.
- Eliminate the base of the stems of your mushrooms. Wash your mushrooms under running water. Finely chop the rest.
- Remove the first skin from your shallots and chop them.
- Pan-fry your mushrooms and shallots in butter and with a little salt over high heat until the vegetable water has completely evaporated. Pepper.
- Roll out your dough on a floured work surface until you get a thickness of 3 to 4mm. Cut 2 strips.
- Place a strip on a ravioli mould. Fill the mushroom cells.
- Lightly moisten the edges of your cells. Cover the whole thing with your second strip of dough then pass the rolling pin.
- Unmold your ravioli and lightly flour them to prevent them from sticking.
- Cook your ravioli in a pan filled with plenty of boiling salted water for 5 minutes depending on the thickness of your dough.
- Drain them.
- Grate the parmesan. Reserve some grated parmesan for garnish.
- In a saucepan, heat the liquid cream with the parmesan and the sprig of thyme. Pepper.
- Divide your ravioli among 4 plates. Top them with the parmesan sauce.
Homemade ravioli with mushrooms and creamy sauce
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Homemade ravioli with mushrooms and creamy sauce Recipe – Homemade ravioli with mushrooms and creamy sauce Recipes
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