Big Raviolis Stuffed With Mushrooms, Potatoes, Egg With S
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Big Raviolis Stuffed With Mushrooms, Potatoes, Egg With S
  Mushrooms    Eggs  
Last updated 6/12/2012 1:08:39 AM. Recipe ID 35248. Report a problem with this recipe.
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      Title: Big raviolis stuffed with mushrooms, potatoes, egg with s
 Categories: T, V, F
      Yield: 1 Servings
 
      1    Baking potato, peeled and
           -cut into 6 piece
           Salt
    1/4 lb Mascarpone cheese or sour
           -cream
      6    EA whole peeled garlic
           -cloves
      6 tb Unsalted butter
    1/2 lb Mixture of domestic and wild
           -mushrooms, fi
      1    Peeled shallot
      1 tb Chopped parsley
      1 ts Chopped fresh thyme
      8    Large eggs
     16    Fresh thin pasta sheets, 5 x
           -5 inches
      2    Peeled shallots
    1/4 ts Hot red pepper flakes
      8    EA ripe plum tomatoes
           -peeled, seeded and cut
    1/4 c  Small basil leaves
      8    Thin slices Pancetta
           -(optional)
    1/4 c  Grated parmesan cheese
      8    Sprigs Italian parsley
 
  Blanch the garlic 3 times in salted boiling water. Put the potato
  pieces into a small pot with the blanched garlic and cover with
  water. Add a pinch of salt and cook until tender. Drain and push
  through a ricer while still warm. Beat in the Mascarpone or sour
  cream. Season with salt and pepper. Chop one shallot fine. Heat 4
  tablespoons butter in a large frying pan, add the shallot and cook 2
  minutes. Add the mushroom and cook until the mushrooms are tender and
  dry. Season with salt and pepper. Mix the mushrooms with the
  potatoes. Add the chopped parsley and thyme. Allow to cool. Beat one
  of the eggs with 1 tablespoon water to form an egg wash. Brush the
  edges of a pasta sheet with wash. Put 2 tablespoons of the mushroom
  mixture in the center of the pasta. Make a well in the mixture. Crack
  and egg into a teacup. Pour the yolk and half the white into the
  well. Season with salt and pepper. Cover with a second sheet of pasta
  and push out as much air as possible. Set on a flour dusted tea towel
  while you make the rest of the raviolis. Thinly slice 2 shallots.
  Heat the remaining butter in a small pan. When the foam subsides, add
  the shallots, season with salt and pepper and cook until tender. Add
  the hot red pepper flakes, tomatoes and basil and cook 2 minutes.
  Season with salt. Keep warm. Preheat oven to 350 degrees. Lay the
  Pancetta slices on a sheet pan and bake until they just begin to
  brown and crisp. Keep warm. Bring 5 quarts water to a boil. Season
  with salt. Slip the raviolis into the water. Cook, stirring gently
  several times, for 5 minutes, or until done, the yolks should still
  be runny. Scoop the raviolis out with a slotted spoon, drain and put
  two on each warm plate. Distribute the tomatoes over the raviolis and
  top with Pancetta slices. Sprinkle with cheese. If the plates have
  cooled, put into a hot oven for 1 minute before serving. Garnish with
  parsley sprigs and serve immediately. Yield: 4 servings 




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Recipe ID 35248 (Apr 03, 2005)

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