Group 3108@2x

GR

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Mushroom ravioli & crumble manouri cheese

YOU WILL NEED

Tomato Professional

Sun-dried tomato pesto

Garlic paste

Truffle paste

For the ravioli

450g flour

50g semolina

1 tsp. water

Little salt

6 egg yolks

1 tsp. beetroot powder

2g turmeric

1 tsp. cuttlefish ink

 

For the filling

500g champignon & Portobello mushrooms, finely chopped

1 tbsp. Truffle Paste (Art. 55127)

1 tsp. Garlic Paste (Art. 55014)

50g Sundried Tomato Pesto (Art. 55654)

100g grated manouri cheese

1 medium onion

A little olive oil

 

For the sauce

500g Tomato Sauce Professional (Art. 55213)

150g water

1 large onion

80g diced celery

80g diced leek

1 big diced carrot

1 tbsp. whipped cream

150g manouri cheese

Freshly ground pepper

1 sprig of fresh thyme

A little olive oil

  1. Make the dough for the pasta by kneading all the ingredients together and then colorit with the pigments of your choice. Let it rest and roll out into pasta sheets.

 

For the filling

  1. In a pan, sauté the onion and garlic over high heat with a little olive oil. Once they are softened, add the chopped mushrooms and sauté until all the moisture from the mushrooms has been cooked off. Remove from the heat, add all the remaining ingredients, and stir well.
  2. Set the filling aside to cool.

 

For the sauce

  1. In a saucepan sauté all the vegetables with some olive oil. Add the Tomato Sauce Professional the water and let it boil until the vegetables are well cooked.
  2. Pour the mixture into the thermomix, beat at high speed until the sauce is smooth.
  3. Add the whipped cream and stir.
  4. Season with salt and pepper, if needed.

 

Crumble manouri cheese

  1. In a bowl place the grated manouri cheese add freshly ground pepper, thyme and mix.
  2. Put the mixture in a food dehydrator and let it dehydrate.

 

Fill one sheet of pasta with the filling, place the second sheet over the first one and cut with a cutter of your choice.

Boil the ravioli for 1 minute. Optionally pour some melted fresh butter.

Serve the ravioli on a plate with a generous amount of sauce and crumble manouri cheese on top.

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