Heart ravioli with mushroom filling for Valentine’s Day
Pane-Bistecca
These heart ravioli with mushroom filling for Valentine’s Day not only look great, they are also incredibly good! The color of the ravioli is created with beetroot. This vegetable gives a great, bright color.
It was Valentine’s Day recently, a day that wasn’t really celebrated in Switzerland in the past. But it is in Asia! All the restaurants have expensive menus, the cut flowers, normally expensive, cost twice as much and chocolate is prohibitively expensive. We never go out on this day, but I always cook a special menu.
For starters, I made a mushroom pate and served it on a salad, followed by heart ravioli with mushroom filling in a cream sauce and steak bytes, small pieces of steak with herb butter. I didn’t make dessert, we don’t usually like anything sweet.
My hubby feasted and praised!
It was Valentine’s Day recently, a day that wasn’t really celebrated in Switzerland in the past. But it is in Asia! All the restaurants have expensive menus, the cut flowers, normally expensive, cost twice as much and chocolate is prohibitively expensive. We never go out on this day, but I always cook a special menu.
For starters, I made a mushroom pate and served it on a salad, followed by heart ravioli with mushroom filling in a cream sauce and steak bytes, small pieces of steak with herb butter. I didn’t make dessert, we don’t usually like anything sweet.
My hubby feasted and praised!
Ingredients
Dough in the TM6:
150 g durum wheat semolina
150 g Pasta Flour
10 g Pureed Beetroots
2 Eggs
1 tbsp Olive Oil
250 g Champignons/Mushrooms
125 g Cream Cheese
4 Garlic cloves
Salt and Pepper
Chili
Paprika
Rosemary
¼ Bunch Parsley
3 Slices Bacon, chopped
1 Beef Tomato, chopped
¼ Bunch Parsley, chopped
3 Garlic cloves, chopped
120 ml Cream
Salt and Pepper
Chili
Paprika
Filling:
Sauce:
Instructions
1
Step 1
Put the ingredients into the TM6 and knead for 3 mins. The dough will be crumbly, remove from the pan and knead by hand on a little flour until a homogeneous dough is formed. Cover the dough and leave to rest for 30 minutes.
2
Step 2
Meanwhile, make the filling: Put all the ingredients in the blender and puree!
3
Step 3
Cut the dough into quarters, leaving the parts that are not used under a cloth to prevent them from drying out.
4
Step 4
Flatten one quarter on flour and pass it through the pasta machine number 0. Fold the piece of dough into thirds and turn it through the 0 twice more. Then turn through 1, 2, 3 and finally 4. Place the sheet of dough on a work surface. Do the same with another quarter of the dough.
5
Step 5
Then place 1 teaspoon of the filling on one of the pastry sheets, spacing them sufficiently apart. Spray the dough with a water spray, then place the second disc of dough on top.
6
Step 6
Press the dough well around the filling, then cut out the ravioli with the heart cutter. Place the finished ravioli on a baking tray lined with baking paper so that they do not touch each other. Store in the fridge or freeze until ready to cook.
7
Step 7
Boil the ravioli in salted water for approx. 5-8 minutes, then skim out.
8
Step 8
For the sauce, fry the bacon in a small pan until crispy, then add the garlic, tomato and parsley and fry again. Season well! Add the cream and heat thoroughly.
Notes
Serve the ravioli with the sauce!
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