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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.
Naturally Brewed Soy Sauce
Main courses
Noodles & Pasta
Italian
Christmas season
Autumn
Winter
Preparation time < 20 mins
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
- Finely chop the mushrooms. Peel and finely dice the onions and garlic.
- 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. - Rinse and dry the parsley, then chop and fold this into the mixture.
- 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.
- 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
