Ravioli with mushrooms

4 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to taste. Estonia.

Energy value per serving

• Calories: 694.1
• Proteins: 31.8g
• Fats: 33.1g
• Carbohydrates: 69.6g

Ingredients

• Champignons: 1 kg
• Dried porcini mushrooms: 100 g
• Shallots: 200 g
• Garlic: 15 g
• Thyme: 10 g
• Tarragon: 10 g
• Philadelphia cheese: 300 g
• Wheat flour: 250 g
• Chicken egg: 1 pc
• Egg yolk: 3 pc
• Salt: 10 g
• Olive oil: 1 tbsp

Cooking steps

1. Prepare the filling for ravioli: chop shallots and sauté with garlic over low heat. Add soaked chopped mushrooms, sliced porcini mushrooms, tarragon, and thyme. Simmer until cooked.

   Required ingredients:

   • Shallots: 200 g
   • Garlic: 15 g
   • Champignons: 1 kg
   • Dried porcini mushrooms: 100 g
   • Tarragon: 10 g
   • Thyme: 10 g

2. Let it cool. Add Philadelphia cheese, mix and salt.

   Required ingredients:

   • Philadelphia cheese: 300 g
   • Salt: 10 g

3. Make a well in the flour. Pour in the egg, yolks, and oil, add salt and knead the dough, moistening with water if necessary.

   Required ingredients:

   • Wheat flour: 250 g
   • Chicken egg: 1 piece
   • Egg yolk: 3 pieces
   • Olive oil: 1 tablespoon
   • Salt: 10 g

4. Cover the dough with plastic wrap and leave it in the fridge for 1 hour.

5. Roll the dough as thin as possible and make pasta to your taste (it can be ravioli or tagliatelle with mushrooms).