Ravioli with spinach and mushrooms in sage sauce

Ravioli with spinach and mushrooms in sage sauce
 
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This recipe was uploaded
by marcedvr

 
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Ingredients

Ingredients
Method
 
  • 100g flour tip '00'
  • 100g semolina
  • 2 whole eggs
  • a pinch of sea salt
  • 1 tsp estra virgin olive oil
  • for ftll:
  • a good handful of spinach
  • 200g mushrooms
  • 1 tbsp freshly grated parmesan
  • a pinch of freshly nutmeg
  • sea salt & freshly ground black pepper
  • egg
  • For sauce:
  • 50g butter
  • 5-6 sage leaf
  • cayenne pepper
  • parmesan
Make pasta:
Mix flour, semolina, a pinch of sea salt and a tsp. estra virgin olive oil. Wrapped in cling filml and let to rest in fridge for 1/2 hour.
Bring to boil spinach in a pot with water. Drain spinach and use a blender to grind very well.
Put the mushrooms in blender and pulse-chop very well. Transfer mushrooms in hot pan and let to evaporated water for a few minutes.
Mix spinach with mushrooms pure, add nutmeg and parmesan. Taste and season occasionally with sea salt and freshly ground black pepper.
Spread your dough and cut round shape at 8cm. Fill with puree, grease dough with little egg wash then stick halves.
Bring to boil a pot with water and sea salt. Put inside the ravioli and cook 'al dente'.
Meanwhile heat a saucepan with butter and sage leaf. Let to melt the butter and add ravioli and a little boiling water. Add parmesa and mix.
Serve in deep plate with grated freshly parmesan and pinch of cayenne pepper.

Enjoy...

http://restaurantulseva.blogspot.com/2010/08/ravioli-cu-spanac-si-ciuperci-in-sos-de.html

Ravioli with spinach and mushrooms in sage sauce

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This recipe was uploaded by marcedvr

 
 
ravioli are in different shapes and fillings, but I think you will like them because they are tasty and flavour

Method


Make pasta:
Mix flour, semolina, a pinch of sea salt and a tsp. estra virgin olive oil. Wrapped in cling filml and let to rest in fridge for 1/2 hour.
Bring to boil spinach in a pot with water. Drain spinach and use a blender to grind very well.
Put the mushrooms in blender and pulse-chop very well. Transfer mushrooms in hot pan and let to evaporated water for a few minutes.
Mix spinach with mushrooms pure, add nutmeg and parmesan. Taste and season occasionally with sea salt and freshly ground black pepper.
Spread your dough and cut round shape at 8cm. Fill with puree, grease dough with little egg wash then stick halves.
Bring to boil a pot with water and sea salt. Put inside the ravioli and cook 'al dente'.
Meanwhile heat a saucepan with butter and sage leaf. Let to melt the butter and add ravioli and a little boiling water. Add parmesa and mix.
Serve in deep plate with grated freshly parmesan and pinch of cayenne pepper.

Enjoy...

http://restaurantulseva.blogspot.com/2010/08/ravioli-cu-spanac-si-ciuperci-in-sos-de.html
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