Ravioli with porcini mushrooms and ricotta filling
Delia Ciriello
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 2
Ingredients 6 people to
For pasta:
3 eggs
400 g of flour (I put half the re-milled semolina)
50 g of spinach
a pinch of salt
For the stuffing:
400 g of ricotta about
1 egg
100 g of grated Parmesan cheese
a little parsley
sale
For the dressing:
1 clove of garlic
200 g of porcini mushrooms
½ glass of white wine
parsley to taste
3 tablespoons of extra virgin olive oil
Salt to taste
Method
Boil the spinach, drain them, squeeze them well and pass them with a vegetable mill, you will need them for the green pasta.
Sift the flour on a pastry board, form the classic fountain, in this case two will be used for the green pasta, then place 2 eggs and a pinch of salt in the center of the white one, in the other an egg and spinach.
Beat the eggs with a fork, then start incorporating the flour with your fingertips.
Work the mixture with your hands, mixing the ingredients well, knead, let it rest and in the meantime prepare the filling. Pour the ricotta into a bowl, add an egg, parmesan, parsley and salt and mix with a fork.
Roll out the dough into two sheets, then spread the filling in well-spaced piles on one of them, cover the pastry with the filling with the other sheet of dough, pressing with your fingers around the piles of filling to seal the two sheets, cut the ravioli into homogeneous squares or other shapes, for the decorated ones I used molds in the shape of flowers, hearts, etc., I cut out small drawings and placed them on the pastry and I went over the pasta machine. For the striped ones I overlapped several layers and always with the machine I went over several times.
for the dressing:
in a saucepan pour the oil and fry the garlic clove.
In the meantime, clean the mushrooms, then cut them into thin slices and pour them into the pan. Add a drop of water and pour the wine, add salt and let it evaporate over high heat. When the wine has evaporated, continue cooking over a very low heat for about 15 minutes.
When cooked, season with a handful of chopped parsley, boil the ravioli and flavor them for a few minutes in the sauce.
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