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BIG RAVIOLIS STUFFED WITH MUSHROOMS, POTATOES, EGG WITH SPI
Recipe By : CHEF DU JOUR JODY ADAMS SHOW # DJ9327; TVFN
Serving Size : 0 Preparation Time :0:00
Categories : TVFN
Amount Measure Ingredient -- Preparation Method
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1 baking potato, peeled and cut into 6 piece
Salt
1/4 pound Mascarpone cheese or sour cream
6 EA whole peeled garlic cloves
6 tablespoons unsalted butter
1/2 pound mixture of domestic and wild mushrooms, fi
1 peeled shallot
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
8 large eggs
16 fresh thin pasta sheets, 5 x 5 inches
2 peeled shallots
1/4 teaspoon hot red pepper flakes
8 EA ripe plum tomatoes peeled, seeded and cut
1/4 cup small basil leaves
8 thin slices Pancetta (optional)
1/4 cup grated parmesan cheese
8 sprigs Italian parsley
Blanch the garlic 3 times in salted boiling water. Put the potato pieces into
a small pot with the blanched garlic and cover with water. Add a pinch
of salt and cook until tender. Drain and push through a ricer while still
warm. Beat in the
Mascarpone or sour cream. Season with salt and pepper. Chop one shallot fine.
Heat 4 tablespoons butter in a large frying pan, add the shallot and cook 2
minutes. Add the mushroom and cook until the mushrooms are tender and dry.
Season with salt
and pepper. Mix the mushrooms with the potatoes. Add the chopped parsley and
thyme. Allow
to cool. Beat one of the eggs with 1 tablespoon water to form an egg wash.
Brush the edges of a pasta
sheet with wash. Put 2 tablespoons of the mushroom mixture in the center of
the pasta. Make a
well in the mixture. Crack and egg into a teacup. Pour the yolk and half the
white into the well.
Season with salt and pepper. Cover with a second sheet of pasta and push out
as much air as
possible. Set on a flour dusted tea towel while you make the rest of the
raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan.
When the foam subsides, add
the shallots, season with salt and pepper and cook until tender. Add the hot
red pepper flakes,
tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat
oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until
they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a boil.
Season with salt. Slip the raviolis into the water. Cook, stirring
gently several times, for 5 minutes, or until done, the yolks should still be
runny. Scoop the
raviolis out with a slotted spoon, drain and put two on each warm plate.
Distribute the tomatoes over the raviolis and top with Pancetta slices.
Sprinkle with cheese. If the
plates have cooled, put into a hot oven for 1 minute before serving. Garnish
with parsley sprigs
and serve immediately. Yield: 4 servings
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