Making your own stuffed pasta is so satisfying. You start by making dough and of course a super tasty filling. That eventually comes together and puts a smile on your face. This version is no different, so it's high time for a new recipe.

I made these ravioli with whatever I had left at home on Sunday evening (don't feel like shopping…) and it turned out to be a delicious variant.

Ravioli met kastanjechampignons en roomsaus — Pin
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Ravioli with chestnut mushrooms and cream sauce

0.0 from 0 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hour

minutes

Tools:
– Food processor
– Rolling pin
– Pasta machine
– Plug set

Ingredients

For the dough
150 gr tipo 00 flower
50 gr semolina flower
2 Eggs
For the filling
125 gr chestnut mushrooms
1 shallot, finely chopped
1 clove garlic, finely chopped
1 tsp Red wine vinegar
For the cream sauce
1 shallot, cut into half rings
0,5 tsp dried thyme
1 lemon, only the juice
125 ml cooking cream
1 knife point smoked paprika powder
For the finishing touch
1 tsp roasted pine nuts
Parmesan cheese
A few leaves of arugula or, if you can get it, vene cress

Preparation

The dough
Mix both flours and the egg with a fork until everything starts to stick together. Continue with your hands and knead into a flexible dough in 5-10 minutes. Add a small splash of water if the dough is too dry.
Wrap in cling film and let rest at room temperature for half an hour.
The filling
Clean the chestnut mushrooms and chop them finely in the food processor.
Saute the shallot and garlic in some olive oil and then add the finely chopped chestnut mushrooms.
Bake until almost all of the moisture has evaporated and set aside to cool.
the ravioli
Sprinkle some flour on your work surface and roll out the pasta on it.
Run this through the pasta machine, step by step. Start at the thickest setting and go down to position 2 at a time.
Place a sheet of pasta on a cutting board and divide it in half horizontally in your head. Determine with a stick ring how much space you need per ravioli (do not push through!) and scoop a teaspoon of filling in the center of each ravioli to be made.
Dampen the edges with water and fold the top half over the bottom half: over the filling.
Gently push the air out and then push with the 'soft' side of the plug.
Take a stick one size larger and cut out the ravioli.
Press the edges well and place on a floured plate.
When you are done you can cover them with cling film until use.
Boil ravioli for 4 minutes in well salted water (10gr per 1l).
The cream sauce
Saute the shallot and thyme in olive oil.
Deglaze with the lemon juice and add the cream.
Let this cook for a few minutes.
Pour through a sieve into another pan and then add the smoked paprika.
Season with salt and freshly ground pepper.
layout
Spoon some sauce in the middle of the plate and place the cooked ravioli on top.
Sprinkle the toasted pine nuts over it.
Grate Parmesan cheese over the ravioli.
Decorate with some rocket leaves and/or cress.
Drizzle with some extra virgin olive oil.
Buon appetito!