30 min - An amazing recipe! The dough is smooth and thin and the filling is absolutely delicious. Welcome in Italia! Bon appétit!
Ingredients: (5 ppl)
For the Pasta Dough:
400 grams of flour
4 eggs
For the Filling:
75 grams of goat cheese
150 grams of mushrooms (the most flavor the better, chose nice mushrooms!)
a tbsp of butter
1 shallot
1 egg
1. Making the Dough
In a large bowl, combine the flour and the eggs by forming a hole in the flour and whisking the eggs with it.
Work your dough by pushing it on your work surface and rolling it (see video)
Place it in the fridge for 30 minutes (covered with plastic wrap)
You are now going to roll out your dough:
If you have a pasta machine, start with the largest thickness and go step by step until you have the finest dough possible
If you have a rolling pin, roll out your dough little by little and aim for the finest dough you can possibly make
Place your sheets of dough in the fridge (covered in plastic wrap to keep them from drying out) for 30 minutes
2. Making the Filling
Dice your shallots and mushrooms
Place your shallots in a hot sauce pan and let them become translucid
Once translucid, add the butter and mushrooms
Sautée for 2 minutes
After 2 minutes (mushrooms are still a bit uncooked but grilled and caramelized), place your mushrooms on a cutting board and chop them with a knife (have unequal but relatively small pieces)
Place the chopped mushrooms backed in the pan (on medium heat) and add the goat cheese, stir until you have an homogeneous mixture
Add the egg and incorporate it in your mixture
3. Filling the Raviolis
You are now ready to fill your raviolis:
Cut sheets of dough of equal lenght
Place bowls of filling on half of them
Cover the bowls with the other half
Close the raviolis by pressing on the top sheet of dough. Be careful to push the air out.
You have wonderful raviolis!
Cook your raviolis in salty boiling water until they float at the surface.
Enjoy !
Passionately yours,
Anton
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