Ravioli with Pesto and Mushrooms
Pasta and Pizza • European
Description
Ravioli with Pesto and Mushrooms
Ingredients
- Wheat Flour 20 oz
- Chicken Egg 1 piece
- Olive Oil 3 tablespoons
- Water ¾ cup
- Fresh basil leaves 1 bunch
- Fresh Mushrooms 20 oz
- Onion 1 piece
- Butter 2 tablespoons
- Sour Cream 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Knead the dough. Whisk the eggs with olive oil and water. Add salt. In a mortar or blender, chop the spinach and add it to the egg mixture. Gradually add the sifted flour to this mixture. Knead a firm and elastic dough, similar to dumpling dough. Set the finished dough aside to rest for 30 minutes.
Step 2
Prepare the filling. Finely chop the mushrooms and onion. Sauté in butter, then add sour cream or cream. Season with salt and pepper and simmer for 10–15 minutes.
Step 3
Shape the ravioli. Divide the dough into two equal parts and roll out into thin sheets. Place spoonfuls of the filling 4–5 cm apart. Lay the second sheet on top and press the edges tightly around the filling with your fingers. Cut them into squares or circles.
Step 4
Boil the ravioli in salted water for 5–7 minutes. You can dress them with olive oil and grated cheese.
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