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Ravioli Filled with Porcini Mushrooms and Two Cheeses Recipe

Ravioli Filled with Porcini Mushrooms and Two Cheeses Recipe

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Ravioli Filled with Porcini Mushrooms and Two Cheeses

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Ingredients:

Serving

1 - oz dried porcini mushrooms , soaked in 1 cup boiling water for 30 minutes
1/3 cup minced shallots
2 tbsp olive oil
1/4 lb fresh wild mushrooms, minced
salt and pepper
2 garlic cloves, minced fine
6 oz chopped mozzarella
1/4 cup grated fresh parmesan, plus extra for garnish
1 lb fresh pasta dough sheets
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp freshly ground pepper
1 cup heavy cream
2 tbsp minced fresh parsley leaves

Directions:

First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. In a skillet cook the shallots in the oil over moderate heat, stirring until they are softened. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. Add the dried mushrooms and the garlic, cook the mixture, stirring, until it is dry, and transfer it to a bowl. Add the mozzarella, the Parmesan, and salt and pepper to taste to the mushroom mixture and stir the filling until it is well combined. Make the ravioli: Trim the ends of the dough and cut the dough crosswise into 2 pieces, 1 piece 1 1/2 inches longer than the other. Put a rounded teaspoon of the mushroom mixture in 2 rows on the shorter piece, spacing them about 1 inch from the edges and with their centers about 1 1/2 inches apart. Brush the dough around the filling with water, put the longer piece of dough on top, and press it gently around the mounds of filling. With a fluted pastry wheel or knife cut the dough between the mounds. Arrange the ravioli in one layer on a baking sheet sprinkled with flour and let dry one hour.
When ready to cook the ravioli, bring a large pot of salted water to a boil. Add ravioli and cook, stirring, for 5 minutes, or until it is just tender, drain it in a colander and transfer it to a large bowl. Then in a small saucepan melt the butter and add the butter to the ravioli, tossing to coat it well. Transfer to serving dish. In another saucepan combine the heavy cream, 1/2 cup of the reserved mushroom soaking liquid, strained through a double thickness of rinsed and squeezed cheesecloth, and simmer the mixture, stirring occasionally, until it is slightly thickened. Season the sauce with salt and pepper to taste. Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	660.1 Kcal (2764 kJ)
Calories from fat	342.07 Kcal
		% Daily Value*
Total Fat	38.01g	58%
Cholesterol	70.34mg	23%
Sodium	1083.83mg	45%
Potassium	230.53mg	5%
Total Carbs	47.98g	16%
Sugars	6.43g	26%
Dietary Fiber	5.09g	20%
Protein	32.64g	65%
Vitamin C	4.9mg	8%
Vitamin A	0.1mg	2%
Iron	0.7mg	4%
Calcium	551.8mg	55%

Amount Per 100 g
Calories	251.75 Kcal (1054 kJ)
Calories from fat	130.46 Kcal
		% Daily Value*
Total Fat	14.5g	58%
Cholesterol	26.83mg	23%
Sodium	413.35mg	45%
Potassium	87.92mg	5%
Total Carbs	18.3g	16%
Sugars	2.45g	26%
Dietary Fiber	1.94g	20%
Protein	12.45g	65%
Vitamin C	1.9mg	8%
Iron	0.3mg	4%
Calcium	210.4mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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