Recipe of Ultimate Porcini Mushroom Ravioli in Soy Milk Sauce

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Porcini Mushroom Ravioli in Soy Milk Sauce. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Porcini Mushroom Ravioli in Soy Milk Sauce Recipe. Porcini Mushroom Ravioli (Ravioli ai Funghi Porcini Secchi)Stefan's Gourmet Blog. Chef Sal Firicano creates a dish rich with "umami" (the sense of savoriness).

You can have Porcini Mushroom Ravioli in Soy Milk Sauce using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Porcini Mushroom Ravioli in Soy Milk Sauce

1. You need of For the batter:.
2. It’s 50 grams of Cake flour.
3. You need 50 grams of Bread flour.
4. You need 1 of Egg.
5. It’s of For the filling:.
6. Take 1 of Porcini sauce (or mushrooms).
7. It’s of Soy milk white sauce.
8. Prepare 300 ml of Soy milk.
9. Make ready 1 of Regular milk (in place of soy milk).
10. It’s 2 tbsp of Cake flour.
11. Take 1/2 tsp of Soup stock.
12. Take 1 tbsp of Butter (optional).
13. Prepare 1 of ladleful Re-hydrating liquid from porcini mushrooms.
14. It’s of For finishing:.
15. Make ready 1 of Salt and pepper (black pepper).

Luckily dried porcini mushrooms can be kept for a long time and they pack a lot of flavor.The secret to making the most delicious dried porcini ravioli you have ever tasted, is to use the soaking water in the filling.This homemade ravioli is actually vegetarian, but no one who tries it can tell!The savory filling contains three different cheeses, mushrooms, and spinach.

Porcini Mushroom Ravioli in Soy Milk Sauce instructions

1. Combine all the dough ingredients in a bowl and knead until it comes together. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes..
2. Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine). Dust your working surface with flour and lay down one of the sheets. Top with equal amounts of the filling and brush water around the filling..
3. Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water)..
4. Cut it up into equal pieces in a grid fashion..
5. Crimp the edges of each piece with a fork..
6. The ravoli will stick easily, so dust with flour and set aside..
7. Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula. Slowly increase the temperature. Turn off the heat as soon as it thickens..
8. Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients). Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain..
9. Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy..

This was good but I agree with others that it does need some improvement.Clean and wash the porcini mushrooms and allow to drain on a couple of paper towels.Fresh porcini mushrooms are hard to find, in part because they are so perishable.

Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes.Then in a small saucepan melt the Season the sauce with salt and pepper to taste.Top the ravioli evenly with the sauce and sprinkle with the parsley and the Parmesan before serving.Tender homemade ravioli filled with sautéed mushrooms and onions mixed with creamy goat cheese, ricotta and The sauce is very simple.It can pump out a LOT of ravioli in a very short time with hardly any mess.