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 |
Today’s inspiration was a small pumpkin from the garden but at the beginning I planned to prepare simply some spätzle as they are quick to be prepared.
To go with this I was not sure if I wanted to prepare my walnut sauce or a mushrooms sauce. At once I remembered I had some porcini mushrooms in the freezer and with an Italian sauce I found that Italian gnocchi would be better. Perhaps too much work for a weekday dinner, but I could already imagine how good it would be and went in the kitchen.
All together I had about 2 hours, as the boiling/baking time for the potatoes/pumpkin and then the cooling time took a lot of time. The final cooking for the gnocchi and the sauce was quick and the smell coming out of the oven was divine.
Some people may like little cheese as topping; in our case the sauce was so tasty that we really did not need this.
Note: for the sauce I opted for the baking method as frozen mushrooms could turn mush, which is not really attractive. If you have fresh ones (any kind!) you may prepare the sauce in the skillet.
For the best results I really suggest to use porcini mushrooms; I can remember that my grandmother fried dried porcini after soaking them in water, this is another option.
I friend of mine said that eggplants are similar to mushrooms, this would be a method to stretch porcini if you don’t have a lot of them (if you try this, please let me know!).
Gnocchi di Zucca
For the pumpkin gnocchi you need:
400 g pumpkin pulp, peeled, seed removed and sliced
400 g potatoes, washed
150 g flour, more if necessary
2 teaspoons salt
1 dash nutmeg
Four to dust
Salt for boiling water
2-4 tablespoons vegetal oil for boiling water
Place pumpkin on a baking tray. Bake at 200°C/400°F for about 30 minutes until soft and lightly roasted
In the meantime boil the potatoes until soft. Time depends form the size
When pumpkin is ready remove from the oven, place in a bowl and mush with the form, do the same with potatoes after peeling them.
Flatten potatoes and pumpkin and let cool down until lukewarm.
Add flour, salt and nutmeg, work with the fork in a big bowl until combined, if it is too wet add some more flour, the should be not to sticky and but still soft!
Slice some of the dough, dust with flour (abundant) and roll it out, cut into 1.5 cm (1/2”) pieces and place on a floured baking tray with parchment paper.
Bing a big pot with water to boil (about 3-4 liters), add salt and water.
Transfer the gnocchi using the parchment paper to the boiling water.
After about 5 minutes the gnocchi should rise, they are now ready.
Use a colander and transfer them into a greased baking mold. Place into warm oven (about 150-180°C) until serving or keep warm if the sauce is not ready
Salsa ai Porcini
For the porcini sauce you need:
300 g porcini mushrooms, frozen and diced
1 tablespoons butter
1 small onion, finely diced (or one shallot)
2/3 cup white wine
1 teaspoon flour
1/3 cup water
1 teaspoon broth granulate (beef, chicken or vegetables broth granulate)
1/3 cup heavy cream
Pepper to taste
Salt or broth granulate to adjust
Parsley to sprinkle
Preheat the oven to 220°C /450°F.
Pour frozen mushrooms on a greased baking mold (mine was about 25 cm / 10 inch wide) and bake for about 5 minutes.
Add onion and bake until the borders of the mushrooms begins to brown.
Dissolve four in wine and water and add granulate.
Pour this mixture over the mushrooms. Stir only once, gently.
When sauce begins to thicken (after about 5 minutes) add heavy cream and pepper. Stir once gently.
Adjust salt if necessary and bake for other 3 minutes.
Remove from the oven, sprinkle with parsley and serve with the gnocchi or pasta.
Posted in main dish, sauces, dressings, spreads & dips |
Tagged art, art and kitchen, artandkitchen, easy homemade healthy food, food photography, Gnocchi, kitchen, mushrooms, photography, porcini, pumpkin, recipe, sauce, style |