Crazy for ravioli? How many times we bought from the store „Ravioli ai Porcini“ and how many times we realize that they are not really tasty as they should be.
Here is the alternative: prepare these yourself for special events it’s fun, economic and the result is much better that whatever you can buy!
Don’t wait and try this recipe:
Ravioli ai Porcini – Ravioli with Mushrooms
1 cup flour
2 pinches salt
1 tablespoon olive oil
About 3-4 tablespoon water
2-4 tablespoons dried porcini mushrooms
1/3 cup broth, warm
2 tablespoons olive oil
1 small onion, finely chopped
150 g canned mushrooms, sliced
4 tablespoons ricotta (alternative cream cheese or cottage cheese)
Dried rosemary powder, to taste
Pepper, to taste
Salt, dark or light soy sauce, to taste
2 tablespoon cream cheese with black pepper, more if desired
1/4 cup heavy cream
1 tablespoon brandy
Salt if needed
3 liters salted water, boiling
2 tablespoons vegetal
Combine the ingredients for the dough in the food processor with half of the water. Pulse and more water an elastic and not to wet dough is formed. Remove from the food processor and wrap in foil.
Place the porcini in the broth to rehydrate (soak).
In a skillet fry the onion in the oil until soft and translucent.
Add canned mushrooms and fry until the borders of the mushrooms turn light brown. Reserve a few beautiful pieces for decoration.
Remove the porcini form the broth and chop them. Now add them with the soaking broth to the skillet. Cook until liquid is adsorbed.
Place to cool down
In the meantime roll out the dough on a floured to a thin sheet and cut out the shapes you with. For Valentine’s Day hearths are cute!
Add cream cheese to the filling and season with rosemary, pepper and salt to taste.
Place the filling over the first shape, Place some filling over this and cover with another shape and press well the borders. Transfer the ravioli to a towel dusted with flour.
Proceed until all the ingredients are finished. Remaining filling or dough can be frozen and used for example for a soup.
Heat salted water, add some oil sot that the ravioli don’t stick while cooking.
Place the ingredients for the sauce in a small bowl and heat this in the microwave, stir and the sauce is ready! J (or perform this in a small saucepan).
Cook ravioli in the salted water with oil. This will require only a few minutes!
Serve this with the sauce and reserved mushrooms!
Posted in cooking, Italian recipes, main dish |
Tagged art, art and kitchen, artandkitchen, food, food photography, kitchen, mushrooms, pasta, photography, porcini, ravioli, Ravioli ai Porcini, Ravioli with Mushrooms, recipe, style |
The marinating time is the secret of this tasty, beautiful and light dish!
The ingredients were fast assembled and the cooking time were very short.
o 4 garlic cloves
o 2 tablespoons grated fresh ginger
o 1 teaspoon turmeric
o 1/4 teaspoon Sichuan pepper, roasted and grinded
o 2 tablespoon light soya sauce
o Pepper to taste
o 400 g shrimps, uncooked peeled and tail on
o 400 g Zucchini
o 2 teaspoons salt
o 8 tablespoons olive oil
o 400 g Chinese noodles (substitute spaghetti)
o 2 tablespoons brandy, alternative 4 tablespoon coconut milk
o 1 tablespoon fresh coriander chopped
Combine in a bowl garlic, ginger, turmeric, Sichuan pepper, soya sauce and pepper.
Add shrimps and let marinate for about one hours.
Cut zucchini in long strips, place in bowl and toss with salt. Let soak water for 30 minutes.
Rinse zucchini under current water and place on a sieve to drop down.
Bring salted water with the addition of two tablespoon olive oil (you don’t need to use olive oil for this step) and cook pasta according instructions. When it’s ready add zucchini to the water and drain immediately. Place on a bowl and toss with 2 tablespoons olive oil.
During cooking (ore after the pasta is ready if it’s for you easier) time heat remaining oil in a skillet. Stir fry shrimps until they change their color on both sides. Add 2 tablespoons water, bandy and coriander.
Serve springs over pasta-zucchini mix.
Posted in cooking, fish & seafood, main dish |
Tagged art, art and kitchen, artandkitchen, food photography, kitchen, main dish, pasta, photography, sauces, shrimps, zucchini |
Don’t be afraid form this long list of ingredients for this sauce. It’s easy and it’s the best salmon pasta I tried.
It’s a real rich recipe and it’s full of taste. I love the harmony of the lemon zest with all the other ingredients.
The most important tip is: prepare all you ingredients in advance as the sauce needs only about 8-10 minutes. Be ready to start!
500 g egg noodles (1 pound)
2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, minced
2 cup mushroom, sliced
1/3 cup white wine
1/2 cup heavy cream (more if you like)
200 g smoked salmon, cut into 2-cm pieces (6-7 ounces; 1 inch pieces)
2 tablespoons lemon juice
1 tablespoon lemon zest, grated
4 teaspoons capers, drained
2 tablespoons parsley, roughly chopped
Red pepper flakes to taste
salt and pepper to taste
1/2 cup parmesan cheese, freshly grated
Bring salted water to boil.
Prepare all the ingredients for the sauce.
Add pasta to the water and check the necessary time until done. Don’t forget to drain when ready and add a tablespoon olive oil to prevent sticking if you the sauce is not ready.
In the meanwhile you should have the time to prepare the sauce. Sauté onions and garlic in non-sticky skillet for one minute at medium- high heat.
Add mushrooms and continue to sauté until mushrooms begins to be tender; about 3-5 minutes.
Add wine and heavy cream and let simmer for 2 minutes.
Add salmon, lemon juice, lemon zest, capers and parsley. Bring to simmer again.
Immediately season with red pepper flakes, salt and pepper to taste. Stir once again.
Add parmesan and toss shortly.
Serve immediately on hot pasta in a big bowl with the noodles or on serving plates over the pasta.
Posted in cooking, fish & seafood, main dish, Swiss recipes |
Tagged art, art and kitchen, artandkitchen, food, italy, kitchen, mushrooms, noodles, pasta, photography, smoked salmon, style |