Raviolis Stuffed With Mushrooms And Potatoes Recipe
Servings: 8
Ingredients
- 1 baking potato, peeled and cut into 6 piece
- 1/4 lb. mascarpone cheese or possibly lowfat sour cream
- 6 each whole peeled garlic cloves
- 6 Tbsp. unsalted butter
- 1/2 lb. mix of domestic and wild mushrooms, finely minced
- 1 peeled shallot
- 1 Tbsp. fresh parsley, minced
- 1 tsp. fresh thyme, minced
- 8 large Large eggs
- 16 fresh pasta sheets, 5 x 5 inches
- 2 peeled shallots
- 1/4 tsp. warm red pepper flakes
- 8 each tomatoes peeled, seeded and cut
- 1/4 c. small basil leaves
- 8 thin slices Pancetta or possibly Proscuitto (optional)
- 1/4 c. grated Parmesan cheese
- 8 sprigs Italian parsley
- sea salt, to taste
- black pepper, to taste
Directions
- Put the potato and garlic into a pot and cover with water. Simmer till potatoes are fork tender.
- Drain and push through a sieve or possibly food mill while still hot. Beat in the mascarpone cheese or possibly lowfat sour cream.
- Chop shallot finely. Heat 1/4 c. butter in saute/fry pan, add in shallot and fry several min. Saute/fry mushroom till tender and dry.
- Season well with salt and pepper. Mix the mushrooms with the potatoes. Add in the minced parsley and thyme. Allow to cold. Beat one of the Large eggs with 1 Tbsp. water to create an egg wash.
- Brush the edges of a sheet of pasta with egg wash. Place several Tbsp. of mushroom mix into center of pasta. Make a well in the mix. Crack egg into a small c.. Pour yolk and half the white into the well.
- Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan.
- When the foam subsides, add in the shallots, season with salt and pepper and cook till tender. Add in the warm red pepper flakes, tomatoes and basil and cook 2 min. Season with salt. Keep hot. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake till they just begin to brown and crisp. Keep hot. Bring 5 qts water to a boil.
- Season with salt.
- Slide raviolis into simmering water gently. Continue stirring several more min, or possibly till done. Raviolis will float when done yolks will remain runny. Remove raviolis out with a slotted spoon, or possibly drain in a colander and serve several per person.
- Divide tomatoes as topping for the raviolis and add in Pancetta or possibly Proscuitto slices.
- Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 185 | 59% |
| Total Fat 20.86g | 26% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 581mg | 24% |
| Potassium 691mg | 20% |
| Total Carbs 12.11g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.67g | 3% |
| Protein 20.83g | 33% |
