| Cuisine: Italian | Type: Appetizer | Serves: 8 |
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Source:
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La Cucina Italiana Magazine |
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Attributes:
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Vegetarian |
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Comments:
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Fresh porcini are available in the fall. You can order them from Urbani at (318) 392-5050, or visit their web site www.urbani.com . Search for porcini to find other recipes from this source. |
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Serving Suggestions:
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Ingredients:
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Dough: 2-1/2 cups all-purpose flour 1/2 tsp. salt 1 tbs. extra-virgin olive oil 3 eggs Filling: 1 pound fresh porcini (or reconstituted) 1/2 cup unsalted butter 2 tbs. chopped shallots 1/2 cup chopped Italian parsley 1 egg 1/2 cup freshly grated Parmesan cheese Salt and pepper Glaze: 1 egg, beaten to blend Sauce: 1/2 cup sage leaves 1 cup unsalted butter 1/4 cup freshly grated Parmesan cheese |
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Instructions:
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1. Make the dough: put flour and salt in a large bowl and stir together. Make a well in the center and add the olive oil and eggs to the well. Work the ingredients into a smooth supple dough; knead the dough by hand for about 8 minutes, wrap in plastic and let rest at room temperature for 45 minutes. (I have had success with a food processor with a metal blade.) 2. While the dough rests, make the filling. Wipe the porcini caps and stems with a damp towel. Chop the porcini into small dice. 3. In a medium pan, heat the butter until foaming. Add the shallots and cook until soft and golden, about 5 minutes. Stir in the porcini and parsley and cook until the porcini are soft, about 5 minutes, stirring often. Remove the pan from the heat and set aside to cool. 4. Place the egg, Parmesan, salt and pepper in a bowl. Add the cooled porcini to the ingredients in the bowl. Stir to combine thoroughly. 5. Spoon the filling into a pastry bag fitted with 1/2" plain tip. Set aside. 6. Cut the dough into 2 equal halves. Set the rollers on a pasta machine to their widest setting and roll each piece of dough through the machine. Decrease the opening one notch and continue rolling pasta sheets through the machine until the pasta sheets are very thin. 7. Place one of the sheets on a ravioli mold and fill each indentation with about a teaspoon of the porcini filling. (Or, if you don't have a mold, do this flat on a cutting board.) Glaze the dough with the beaten egg. Cover with the remaining pasta sheet and roll a rolling pin over the ravioli mold to seal. (Or, gently seal with your hands if you don't have a mold.) Invert the mold onto the counter to liberate the ravioli. Use a pastry wheel to cut along the edges of the ravioli. 8. Make the sauce. Rinse the sage leaves and remove the stems. In a saute pan large enough to accommodate the ravioli later, heat the butter until lightly brown. Add the sage leaves and cook over medium heat for 2 minutes. Meanwhile, cook the ravioli in 4 quarts of salted boiling water for 3 minutes, gently drain into a colander. 9. Add the drained ravioli to the sage-butter sauce and saute for 1 minute over high heat. Transfer to a serving platter and top with grated Parmesan cheese. |
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Related recipes:
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None |
2002-01-05