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Porcini mushroom ravioli
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Porcini mushroom ravioli

The right amount of porcini powder is what refines this Italian classic, along with the crunchy amaretti served as a topping.

Porcini mushroom ravioli
Total time 20 mins
Preparation time: 20 mins
Nutrition facts (per portion): 1744 kJ / 417 kcal
Fat: 27,5 g
Protein: 10,8 g
Carbohydrates: 31,2 g

Ingredients for 4 portion(s)

  • 300 g ready-made pasta dough 
  • 500 g mushrooms 
  • 2 onions 
  • 1 garlic clove 
  • 100 g butter 
  • 1 tsp porcini powder 
  • a pinch of sugar 
  • 2 tbsp Kikkoman soy sauce
  • 3 sprigs of parsley 
  • 1 egg yolk 
  • 2 sprigs of thyme
  • 25 g Amaretti biscuits, crushed into crumbs

 

Preparation

  1. Finely chop the mushrooms. Peel and finely dice the onions and garlic. 
  2. Sauté all the ingredients in butter with 2 thyme sprigs, and season with porcini powder, sugar and Kikkoman soy sauce.
    Reduce the heat and simmer until a compact mass has formed. Place this mixture into a bowl. 
  3. Rinse and dry the parsley, then chop and fold this into the mixture. 
  4. Roll out the pasta dough and cut out circles using a coffee mug. Brush the cut out pasta dough with egg yolk, fill with the mixture, fold in and press down firmly.
  5. Before serving, cook the ravioli in boiling water for 3-4 minutes, then drain and toss in a little butter with the amaretti crumbs.

Used products in this recipe

Total time 20 mins
Preparation time: 20 mins
Nutrition facts (per portion): 1744 kJ / 417 kcal
Fat: 27,5 g
Protein: 10,8 g
Carbohydrates: 31,2 g

Ingredients for 4 portion(s)

  • 300 g ready-made pasta dough 
  • 500 g mushrooms 
  • 2 onions 
  • 1 garlic clove 
  • 100 g butter 
  • 1 tsp porcini powder 
  • a pinch of sugar 
  • 2 tbsp Kikkoman soy sauce
  • 3 sprigs of parsley 
  • 1 egg yolk 
  • 2 sprigs of thyme
  • 25 g Amaretti biscuits, crushed into crumbs