Ravioli with porcini mushrooms and ricotta in a creamy Parmesan broth
Tender ravioli filled with porcini mushrooms and ricotta cheese, served with a forest mushroom mixture and a savoury Parmesan cream broth.
Chef's choice, Vegetarian
Ingredients
Portions:
4
flour for dusting
300 g
flour
250 g
ricotta cheese
fine salt
2 pcs
eggs
100 g
Porcini mushrooms
150 g
brown button mushrooms, sliced
Parmesan Cream Broth:
200 ml
35% cream
500 ml
vegetable stock
100 g
Parmigiano Reggiano, grated
bay leaf
ground white pepper
1 tbsp
cornflour
For the Sautéed Mushrooms:
2 tbsp
butter
2 pcs
shallots, finely chopped
2 cloves
garlic, minced
100 ml
white wine
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a large mixing bowl, combine flour and a pinch of salt. Create a well in the center and add eggs. Gradually mix to form a dough, kneading until smooth. Wrap in cling film and let rest for 30 minutes.
- Prepare the filling by finely chopping porcini mushrooms and mixing with ricotta cheese. Season with fine salt and ground white pepper. Set aside.
- Roll out the dough into thin sheets. Place small spoonfuls of the filling at intervals on one sheet, cover with another sheet, and cut into ravioli shapes. Seal the edges well.
- In a saucepan, melt butter and sauté shallots and garlic until translucent. Add brown button mushrooms and cook until golden. Pour in white wine and let it reduce by half.
- Add vegetable stock and cream to the saucepan. Bring to a simmer and stir in grated Parmigiano Reggiano. Thicken with cornflour mixed in a bit of water if necessary. Season with salt and a bay leaf.
- Cook ravioli in boiling salted water until they float. Drain and serve with the creamy Parmesan broth and mushroom mixture. Garnish with fresh thyme.
For extra flavor, soak porcini mushrooms in warm water before chopping and use the soaking liquid in the broth.