recipes
Mushroom and spinach ravioli with a walnut cream sauce
Serves: 2
Ingredients
Dough
- 300g semolina
- 200g flour
- 1 egg whole
- 6 egg yolks
- 1 tsp salt
- 2 tbsp olive oil (Borges)
Filling
- 100g mushrooms
- 1tsp dried porcini
- 1 shot port
- 1 large onion
- Bunch spinach leaves
- 150g ricotta
- 2 tbsp Parmesan cheese
Method
Mix well all the ingredients together than add approximately 3 tbsp of warm water to bind the dough. Keep covered with cling film all the time in the fridge while not using. Soak the porcini in port. Meanwhile chop the onions and mushrooms and sauté until softened than pour in the port and porcini toss on high heat than blend with a hand blender for a few seconds. In the same pan used sauté the spinach leaves in garlic oil, remove from heat and mix with the mushrooms. When mix has cooled down, stir in the ricotta and Parmesan cheese.
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