RAVIOLI STUFFED WITH MUSHROOMS

DIFFICULTY medium
TIME PREPARATION 60 min
TIME COOK
EQUIPMENT Pasta Maker, 1 Bolw, 1 pan
CATEGORY First dish





INGREDIENTS for 6 persons
Fresh pasta
3 eggs
300 grams of flour (preferably wheat)
Sale
Stuffing
Mushrooms (Porcini, Champignons, each type of mushroom you like it)
Nipitella (Thyme)
salt and pepper
extra virgin olive oil
50 grams grated Parmesan
1 egg
For the sauce
Butter or Butter with trufle
Salt and pepper
DIRECTIONS
Clean the mushrooms and cut into small pieces (think that will be used for the filling, if they were too big would be difficult)
Combine oil estravergine (not much)
Cook until it will be dry (about 10/15 minutes)
At the end add salt, pepper and Thymo.
Do not add water, rather than lower the flame.
Them cool
Add the Parmesan, egg and salt and pepper and Thymo
Refrigerate for about 1 hour
For Pasta
Fast method with mixtures
put all ingredients in the dough
When the pasta is ready to close in a container (or wrap with plastic food) so that it does not dry
Cut small pieces and work with the machine to make the dough until you get the sheets (The dough should be thin. I use the thickness No. 1)
Roll out the dough and place the filling (a ball the size of about 3 cm in diameter) at a distance of 3 / 4 cm.
Cover with another sheet and close the dough very well
It 'very important that there is no air inside the ravioli otherwise could burst during cooking
Separate individual ravioli and give them the shape they want (if I made them using a simple round bowl you to create the shape and size, and after I cut them with the appropriate wheel to paste)
For the sauce
Melt the butter, add the Parmesan cheese and decorate as desired


SUGGESTION MENÙ VINE