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

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

Step 1

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

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.

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.

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.

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.

Step 6

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

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.