Big Raviolis Stuffed With Mushrooms, Potatoes, Egg With Spi Recipe
- 1 x Baking potato, peeled and cut into 6 piece Salt
- 1/4 lb Mascarpone cheese or possibly lowfat sour cream
- 6 x whole peeled garlic cloves
- 6 Tbsp. Unsalted butter
- 1/2 lb Mix of domestic and wild mushrooms, fi
- 1 x Peeled shallot
- 1 Tbsp. Minced parsley
- 1 tsp Minced fresh thyme
- 8 lrg Large eggs
- 16 x Fresh thin pasta sheets, 5 x 5 inches
- 2 x Peeled shallots
- 1/4 tsp Warm red pepper flakes
- 8 x ripe plum tomatoes peeled, seeded and cut
- 1/4 c. Small basil leaves
- 8 x Thin slices Pancetta (optional)
- 1/4 c. Grated parmesan cheese
- 8 sprg Italian parsley
- Blanch the garlic 3 times in salted boiling water.
- Put the potato pcs into a small pot with the blanched garlic and cover with water.
- Add in a healthy pinch of salt and cook till tender.
- Drain and push through a ricer while still hot.
- Beat in the Mascarpone or possibly lowfat sour cream.
- Season with salt and pepper.
- Chop one shallot fine.
- Heat 4 Tbsp.
- butter in a large frying pan, add in the shallot and cook 2 min.
- Add in the mushroom and cook till the mushrooms are tender and dry.
- Season with salt and pepper.
- Mix the mushrooms with the potatoes.
- Add in the minced parsley and thyme.
- Allow to cold.
- Beat one of the Large eggs with 1 Tbsp.
- water to create an egg wash.
- Brush the edges of a pasta sheet with wash.
- Put 2 Tbsp.
- of the mushroom mix in the center of the pasta.
- Make a well in the mix.
- Crack and egg into a teacup.
- Pour the yolk and half the white into the well.
- Season with salt and pepper.
- Cover with a second sheet of pasta and push out as much air as possible.
- Set on a flour dusted tea towel while you make the rest of the raviolis.
- Thinly slice 2 shallots.
- Heat the remaining butter in a small pan.
- When the foam subsides, add in the shallots, season with salt and pepper and cook till tender.
- Add in the warm red pepper flakes, tomatoes and basil and cook 2 min.
- Season with salt.
- Keep hot.
- Preheat oven to 350 degrees.
- Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp.
- Keep hot.
- Bring 5 qts water to a boil.
- Season with salt.
- Slip the raviolis into the water.
- Cook, stirring gently several times, for 5 min, or possibly till done, the yolks should still be runny.
- Scoop the raviolis out with a slotted spoon, drain and put two on each hot plate.
- Distribute the tomatoes over the raviolis and top with Pancetta slices.
- Sprinkle with cheese.
- If the plates have cooled, put into a warm oven for 1 minute before serving.
- Garnish with parsley sprigs and serve immediately.
- Yield: 4 servings
baking potato, mascarpone cheese, garlic, butter, mix of domestic, shallot, parsley, thyme, eggs, pasta sheets, shallots, red pepper, tomatoes, basil, parmesan cheese, parsley
Taken from cookeatshare.com/recipes/big-raviolis-stuffed-with-mushrooms-potatoes-egg-with-spi-84433 (may not work)