Porcini mushroom ravioli
The right amount of porcini powder is what refines this Italian classic, along with the crunchy amaretti served as a topping.
Finely chop the mushrooms. Peel and finely dice the onions and garlic.
Sauté all the ingredients in butter with 2 thyme sprigs, and season with porcini powder, sugar and Kikkoman Soy Sauce. Reduce the heat and simmer until a compact mass has formed. Place this mixture into a bowl.
Rinse and dry the parsley, then chop and fold this into the mixture.
Roll out the pasta dough and cut out circles using a coffee mug. Brush the cut out pasta dough with egg yolk, fill with the mixture, fold in and press down firmly.
Before serving, cook the ravioli in boiling water for 3-4 minutes, then drain and toss in a little butter with the amaretti crumbs.
Recipe as PDF
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