Ravioli with Porcini Mushrooms in Onion Sauce

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ravioli with Porcini Mushrooms in Onion Sauce

Ingredients

Cream - 3 fl oz
Chicken Broth - 4 tablespoons
Leek - 17.6 oz
Ground Black Pepper - to taste
Lemon - 1 piece
Porcini Mushrooms - 17.6 oz
Garlic - 1 clove
Shallot - 1 piece
Butter - 1.8 oz
Bouillon cube - 2 pieces
Chicken Egg - 3 pieces
Salt - 1 teaspoon
Wheat Flour - 1.1 oz

Step by Step guide

Step 1

Sift the flour onto a work surface and make a well in the center of the flour mound. Beat the eggs, pour them into this well, and gently knead the dough. If the dough is too sticky, add more flour. The dough should be dry, soft, and smooth. Roll it into a ball, cover it, and set it aside while you prepare the filling.

Step 2

Melt the butter in a large skillet. Add the finely chopped shallot and crushed garlic, and cook over low heat, stirring, for 5 minutes until the onion is soft. Add the finely chopped mushrooms and lemon juice, season with salt and pepper to taste. Cover and cook for another 10 minutes, allowing excess juice to evaporate. Remove the skillet from the heat and let it cool slightly.

Step 3

Divide the dough in half and roll it out into two very thin squares. Place small portions of filling on one of the squares: they should be at least 2.5 cm apart. Moisten the space between the filling and the second square of dough with water: use wet hands or, better yet, a brush. Cover the filling with the second square, wet side down. Then, use a pasta cutter to cut the square into ravioli. If you don't have such a cutter, you can use a regular sharp knife, but first, press the strips of dough between the filling pieces together so that the ravioli do not fall apart when you cut them. This can be done with the handle of a fork or knife, or with your fingers.

Step 4

Prepare the sauce: melt the butter in a skillet, add the finely chopped leek, and cook over low heat, stirring, for 5 minutes until soft. Add the broth and cook for another 10 minutes. Let it cool slightly, then blend it, add the cream, and mix well. Pour the sauce into a clean saucepan and heat it slowly. Season with salt and pepper. If the sauce is too thick, add more broth.

Step 5

Bring salted water to a boil in a large pot. Crumble the bouillon cubes into it. Add the ravioli in batches and bring back to a boil. Then cook for 4 minutes. Drain the water and serve immediately with the sauce.