But of course you don’t let such setbacks get you down. So yesterday a new attempt – and this time without problems, so that Wolfi was used properly for the first time.
The result: ravioli filled with porcini and ricotta on a forest mushroom essence, accompanied by a small mushroom cream sauce and fried mushrooms. Very tasty, very powerful, very umami.
For the pasta dough:
250 g flour (sifted)
50 g durum wheat semolina
2 eggs (M class)
2 egg yolks (M class)
3 tbsp oil
1 pinch salt
For the filling
30 g dried porcini mushrooms
200 g potatoes
Salt
100 g mushrooms
50 g onions
2 tbsp oil
Pepper
chopped flat leaf parsley
250 gRicotta (Italian cream cheese)
1 egg yolk (M class)
Nutmeg
1 egg white (M class)
2 shallots
30 g butter
250 ml whipped cream
Marjoram leaves (finely chopped)
Chive rolls
In large parts, the recipe is based on an idea from Essen & Trinken – in the details, of course, modified by me as follows:
Knead 250g flour, 50 semolina, 2 eggs, 2 egg yolks, 3 tbsp oil, salt and 3-4 tbsp water into a smooth, firm dough. Wrap in plastic wrap and refrigerate for at least an hour(see above).
For the filling, soak about 30g of dried porcini mushrooms in 200ml of lukewarm water. Wash 2 large potatoes and cook them for about 25 minutes, drain them and let them steam well. Meanwhile, clean and finely chop 150g mushrooms and onions. Drain the porcini mushrooms, squeeze well, then chop finely. Be sure to save the porcini water for the sauce.
Fry the onions and mushrooms in a pan over medium heat for about 10 minutes. Season with salt, pepper and a little parsley and leave to cool. Peel potatoes and press through the press. Then mix with ricotta, egg yolk and the mushrooms. Season vigorously with salt, pepper and nutmeg.
First, turn the dough through the pasta machine a few times on speed 1 to roll it out into an even 14 cm wide pasta sheet. Then roll out the pasta sheet from step 1-5 to a 14 cm wide and 1 m long sheet. If you are using the ravioli maker, make sure that the dough sheet is wide enough. Now use the back to cut out the round shapes, remove excess dough and then place on the other side of the former. Place a small dab of the filling in the front half, brush the edge of the ravioli with a little egg white, close carefully – then press firmly together.
For the sauce, finely dice the shallots. Melt butter in a saucepan. Sauté the shallots in it for 2 minutes. Add porcini water through a fine sieve, plus some reduced mushroom stock. Add some of the sauce to a second pot with a little cream, reduce slightly and blend briefly.
Bring plenty of salted water to a boil in a pot. Cook the dumplings in it for 5-6 minutes, remove and drain. In a deep plate first pour some of the intense essence, on top two or three ravioli. On top a little of the foamed cream sauce, some mushrooms and some marjoram and chives.
I can very well imagine that you can modify this recipe quite easily. For example, with a crustacean stock and a small lobster stuffing, or with duck and an Asian sauce….
