Potatoes and Porcini Mushroom Ravioli in Broccoli Cream Sauce – Recipe Monster
- For the Filling:
- 2 medium-size starchy potatoes
- 1/2 bunch flat-leaf parsley
- 5-6 porcini mushrooms (or any other type of mushroom in season)
- For the Cream Sauce:
- 3 1/2-4 cups broccoli florets
- 1 onion
- 1 tablespoon olive oil
- 1 cup oat cream or soy cream
- For the Ravioli:
- 1 2/3 cup all-purpose flour
- 6 1/2 tablespoons water
For the Filling:
Peel and coarsely chop the potatoes.
Cook them in well-salted water for 12 minutes until they are soft.
Strain out the water and allow potatoes to cool for 5 minutes.
Then, place in a saucepan and mash with a potato masher.
Wash the parsley, shake dry, and finely chop the leaves.
Clean and wash the porcini mushrooms and allow to drain on a couple of paper towels.
Finely chop the mushrooms and saute in hot olive oil in a skillet for 3 minutes.
Add the mushrooms and parsely to the potatoes, mix well, and season liberally with sea salt and pepper.
For the Cream Sauce:
Wash the brocolli, cut into small florets, and boil in well-salted water for 3 minutes.
Peel and finely chop the onion.
Heat the olive oil in the skillet and saute the onions over high heat for 2 minutes.
Deglaze with the oat cream, cook for one minute longer, and then season with nutmeg, salt and pepper.
Carefully fold in the brocolli.
For the Ravioli:
Combine the flour and 6 1/2 tablespoons of water and knead until the dough is smooth.
Form the dough into a rectagle and dust with flour.
Run through a pasta machine several times until the two sheets of dough are each about 20 x 6 inches.
Place one of the sheets of dough on a well-floured work surface.
Spoon the potato mixture with a teaspoon onto the dough so that you have two rows and the spoonfuls are about an inch apart.
Lay the second sheet of dough right over the top and cut the ravioli out with a ravioli wheel.
Press the dough together on the sides a little with your fingers so that air bubbles won’t form when the ravioli cook.
Allow the ravioli to cook until done in an ample amount of well-salted boiling water for 5 minutes. The ravioli is done when it floats up to the top.
Remove the ravioli from the pan with a slotted spoon and allow to drain for a short while.
Serve the ravioli on plates with the broccoli cream sauce.