Cep ravioli with garlic butter sauce

Cep ravioli with garlic butter sauce

Mushroom ravioli recipes for Italian cooking at home

Porcini ravioli with garlic butter sauce is one of the mushroom ravioli recipes we've had since ours Trips to Savor to Italy like to cook as a quick lunch. We don't usually make the ravioli ourselves, but buy ready-made boletus ravioli in the supermarket. If you want to go fast, it takes too long to make the filled pasta yourself. We'd rather take the prepared ravioli out of the fridge and put them in a saucepan with boiling salted water. We let the ravioli cook for about 6-8 minutes until they are ready for further processing.

However, if you don't have any finished ravioli in stock, you can easily make them yourself with this mushroom ravioli recipe.

Recipe for cep ravioli with garlic butter sauce

Make mushroom ravioli yourself

Ingredients for the part:

  • 250 g wheat flour
  • two tablespoons olive oil
  • 100 ml water
  • Salt

Filling:

  • 300 g mushrooms
  • 120 g cream cheese
  • Sahne (cream)
  • Chopped salt, pepper, garlic

 

Preparation of the mushroom ravioli:

For the dough, knead the flour with oil, water and salt to a smooth dough. Then cover the dough and leave it in a cool place for an hour.

In the meantime, clean the mushrooms and cut them into small cubes. You fry them in butter and then add the cream cheese. Season the whole thing with salt, pepper and garlic to taste. If the mass is too firm, you can make it creamy with a little cream.

Then you roll out the dough on a floured surface. You can cut out circles with a glass. Then you put piles of the filling on it. Then brush the edges of the dough with water and beat them together. You can also put a second circle of dough on top. Then the ravioli get bigger. The best way to press the edges together is with a fork.

Bring salt water to a boil and let the ravioli boil only briefly. Then turn the heat back on and let the ravioli steep for about five minutes.

Ingredients for 2 persons

The homemade mushroom ravioli or a pack of boletus ravioli
two tablespoons butter
a clove of garlic
a handful of fresh parsley
salt and pepper

Preparation:

First, cook the mushroom ravioli for about 6-8 minutes in one liter of salted water according to the package instructions.

In the meantime, melt the butter in a non-stick pan until it bubbles. Then add the finely chopped garlic clove and let it roast in the pan until it turns slightly brown.

In the meantime, pour off the cooked ravioli. The cooking water is caught in a separate container. The ravioli have given off strength to the water during cooking. These we need to prepare the garlic butter sauce.

We scare the ravioli briefly under cold water. Then we add them to the garlic butter mixture. In it we let the ravioli sauté until they turn slightly brown. Then add a glass of cooking water and simmer until the liquid is reduced.

We season the whole thing with salt and pepper to taste. The ravioli should be moist but not float in liquid.

Finally, add finely chopped fresh parsley over the cooked ravioli. The whole thing we mix thoroughly again and let it stand briefly on the stove so that the dish takes on the herbal taste.

In this video you can follow the steps of the preparation.

 

 

This is a quick and easy self-cooking specialty Italy, We wish you a good appetite!

Here you find Travel tips for connoisseurs and Recipes.

 

 

Mushroom ravioli recipes to make yourself
Click on the photo and pin "Pilz Ravioli Recipes" on Pinterest

 

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Source: the recipe is inspired by Sandra Rerecic about a post in one Group on Google+.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Monika Fuchs, TravelWorldOnline

Cep ravioli with garlic butter sauce

4 thoughts too "Cep ravioli with garlic butter sauce"

    1. That's right, Jenny, you have to like garlic. We only eat it if we have not scheduled any appointments in the following days. But then that tastes really good.

      Greetings and a nice weekend to you,
      Monika

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