Zwei verschieden gefüllte Ravioli

Two differently filled Ravioli

Pane-Bistecca
Pasta is best when homemade! These two differently filled ravioli were made a while ago at friend’s home. We didn’t have a pasta machine, everything is kneaded and rolled out by hand. My young student Anabelle learned quickly and now makes pasta more often! 

Ravioli appears as early as 1228, in France, where the dumplings were filled with turnips and chopped meat. Rave means turnip in French. In the 14th century a manuscript “Libro per cuoco” appeared in Venice, in which ravioli were filled with chopped, blanched herbs, cheese and egg and cooked in broth. At that time ravioli were known even in England, the Romans had brought them. Therefore, it is said that ravioli was known much earlier in southern Italy than in northern Italy. 

My ravioli are not so old, thank Goot, and take part in Vorkermampft’s Culinary World travel which collects dumplings from all over the world in April. 
Prep time
40 min
Rest time
30 min
Cooking time
30 min
Portions
4
Total time
1 h 40 min

Ingredients

Pasta

    • 500 g Pasta Flour

    • 5 Eggs

    • 1 tbsp Olive Oil

Spinach Filling for half of the Dough:

    • 350 g frozen Spinach

    • 1 Onion, finely chopped

    • Salt and Pepper

    • 250 g Ricotta

    • 20 g Butter

Porcini filling for the other half of the dough:

    • 1 bag of dried Porcini Mushrooms, about 20 g

    • 500 ml hot Water

    • 1 Onion, finely chopped

    • 3 Garlic cloves, finely chopped

    • Salt and Pepper

    • 150 g Boursin Cheese with Garlic

    • 100 g Creme Fraiche

    • 20 g Butter

Sauce for the porcini ravioli::

  • The soaking Water of the Porcini Mushrooms

  • Salt and Pepper

  • 1 tsp Cornstarch

  • 150 g Creme Fraiche

  • 4 tbsp cold Water

Instructions

1

Step 1

Make a pasta dough according to these instructions and let it rest for 30 minutes.
2

Step 2

For the spinach filling, heat the butter in a wide pan and sauté the onion in it. Add the frozen spinach and season well. Cook until the spinach is thawed. Leave to cool in a draining sieve. When the spinach has cooled, squeeze well to remove the water. Water makes the dough soft and the ravioli would fall apart, so press and press. Only then mix in the ricotta and season if necessary.
3

Step 3

For the Porcini filling, soak the dried porcini mushrooms in hot water for about 30 minutes, then cut the mushrooms into small pieces with scissors. Keep the soaking liquid, we need it for the sauce! Melt the butter in a wide pan and sauté the onion and garlic cloves. Add the mushrooms and season well. Cook everything for about 5-8 minutes, then let it cool down. Then add the Boursin cheese and the crème fraiche and mix everything well.  
4

Step 4

Cut the pasta dough into 4 pieces and roll out each piece into a long strip about 20 cm wide. The dough should be thin, but if it is too thin it will be very difficult to work, it will stick to the table and break. If you have a pasta machine, you should not roll out the dough thinner than the third step.
5

Step 5

Place the Betty Bossi pasta Taschler (advertised without payment) on the work surface and place the dough over the opening so that it overhangs the top and bottom. Spoon about 1 teaspoon of the filling into each cavity and brush the edges with beaten egg white. Fold the Taschler over and press down firmly. Carefully press the ravioli out of the pastry Taschler and place on a floured kitchen towel.
6

Step 6

Cook the ravioli in salted water for 20-30 minutes, depending on the thickness. Serve with sauce and grated parmesan.
7

Step 7

For the sauce, warm up the soaking water in a pot, season well and add the crème fraiche. Dissolve the cornstarch in the cold water and add to the sauce. Allow to thicken slightly and serve with the porcini ravioli.  
8

Step 8

​My host cooked the wonderful tomato sauce to go with the spinach ravioli, it is her secret!

Notes

Ravioli can be frozen after filling. To do this, put them on tray, freeze them and after they are frozen, you can put them in freezer bags.
Zwei verschieden gefüllte Ravioli
Zwei verschieden gefüllte Ravioli
Zwei verschieden gefüllte Ravioli
Zwei verschieden gefüllte Ravioli
Zwei verschieden gefüllte Ravioli
You may also like
From around the worldSide DishChiliEuropeFennelVegetablesGluten-freeGratinItalyCheeseHerbsMealsSpecialsVegetarian

Gerösteter Parmesan Fenchel

1 Mins read
Roasted Parmesan Fennel Pane-Bistecca Roasted Parmesan fennel is so easy to make and is worth making in large quantities. You have very…
AlcoholFrom around the worldChiliEuropeVegetablesGluten-freeMainsItalyCheesePumpkinMealsRiceRisottoSpecialsVegetarianStartersOnion

Risotto alla Zucca

1 Mins read
Risotto alla Zucca Pane-Bistecca This risotto alla zucca is perfect for the fall season! Pumpkin also gives the risotto a wonderfully rich…
EggplantFrom around the worldChiliEuropeMeatVegetablesGluten-freeMainsItalyCheeseGarlicHerbsMealsBeefPorkSpecialsOnion

Überbackene gefüllte Auberginen

1 Mins read
Gratinated stuffed Eggplants Pane-Bistecca Recently, these round, thick eggplants have also become available in Switzerland. I ate them for the first time…

10 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *