Shiitake and truffle ravioli
Italian cuisine
180 Minutes
760 Calories
Shiitake and truffle ravioli is a delicious delicacy.
To prepare the dish you will need:
Shiitake 500 g
Wood mushrooms 500g
Lurpak butter
1 clove of garlic
Flour 550 g
Zucchi sunflower oil
6 eggs
Colle del Tartufo truffle sauce
Arla organic cream cheese
To prepare the sauce, you need:
A little orange peel
Zucchi Pepper Oil
50 g of Lurpak butter
Truffle chef's truffle paste
1 clove of garlic
Red pepper
Let's start preparing:
Add 4 whole eggs, 2 yolks to the flour, knead well, put in a cooking bag and store in the refrigerator.
Finely chop the mushrooms, pour the pan with Zucchi sunflower oil, heat well, add the mushrooms, salt and deglaze at least 7 times, adding water and drying, until it turns brown and becomes a homogeneous mass. This process should last about half an hour.
Finely chop the garlic, add to the mushroom mass and sprinkle with pepper. Also add 20 grams of Lurpak butter and Colle del Tartufo truffle sauce.
Put mushrooms in a chopper, add Arla organic cream cheese. Boil and cool.
Roll out the dough so that a thin, long piece comes out.
Put the mushroom mass in a cooking bag and roll it out on the flattened dough in round shapes, with small distances. Cover the second layer of dough and give it a ravioli shape, as shown in the video.
Boil water, add a handful of salt and cook the ravioli.
Let's prepare the sauce:
Pour hot pepper oil on the pan. Add half an orange peel, 1 clove of garlic, butter, red pepper, orange juice. Put the ravioli in it, put it on a plate, add the rest of the mass and the truffle sauce.
To prepare the dish you will need:
Shiitake 500 g
Wood mushrooms 500g
Lurpak butter
1 clove of garlic
Flour 550 g
Zucchi sunflower oil
6 eggs
Colle del Tartufo truffle sauce
Arla organic cream cheese
To prepare the sauce, you need:
A little orange peel
Zucchi Pepper Oil
50 g of Lurpak butter
Truffle chef's truffle paste
1 clove of garlic
Red pepper
Let's start preparing:
Add 4 whole eggs, 2 yolks to the flour, knead well, put in a cooking bag and store in the refrigerator.
Finely chop the mushrooms, pour the pan with Zucchi sunflower oil, heat well, add the mushrooms, salt and deglaze at least 7 times, adding water and drying, until it turns brown and becomes a homogeneous mass. This process should last about half an hour.
Finely chop the garlic, add to the mushroom mass and sprinkle with pepper. Also add 20 grams of Lurpak butter and Colle del Tartufo truffle sauce.
Put mushrooms in a chopper, add Arla organic cream cheese. Boil and cool.
Roll out the dough so that a thin, long piece comes out.
Put the mushroom mass in a cooking bag and roll it out on the flattened dough in round shapes, with small distances. Cover the second layer of dough and give it a ravioli shape, as shown in the video.
Boil water, add a handful of salt and cook the ravioli.
Let's prepare the sauce:
Pour hot pepper oil on the pan. Add half an orange peel, 1 clove of garlic, butter, red pepper, orange juice. Put the ravioli in it, put it on a plate, add the rest of the mass and the truffle sauce.