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https://www.lifestylefood.com.au/recipes/374/soft-poached-egg-ravioli-with-truffle-shitake-mushrooms-pecorino-cheese-and-olive-oil

LifestyleFOOD.com.au

Soft Poached Egg Ravioli with Truffle, Shitake Mushrooms, Pecorino Cheese & Olive Oil

This gourmet dish is made from the exceptional produce of Peppermint Bay, Tasmania.

Ingredients

  • pasta dough

  • 400 g Plain Flour

  • 3 teaspoons Salt

  • 4 Eggs LIGHTLY BEATEN

  • Egg, Mushrooms and Cheese

  • 200 g FINELY SLICED shiitake mushrooms

  • 1 knob Butter

  • chopped Italian Parsley

  • 50 g shaved Pecorino Cheese use peeler to get long strands

  • Salt & Pepper

  • finely sliced truffle

  • Olive Oil

  • 2 egg yolks

Method

  • pasta dough:

  • 1.

    Combine the flour & salt in a food processor.

  • 2.

    With motor running add the eggs in a steady stream until dough comes together & feels springy.

  • 3.

    Tip the dough onto the workbench & knead it for a few minutes.

  • 4.

    Wrap in cling film & let rest for a few minutes before using.

  • Egg, Mushrooms and Cheese:

  • 1.

    Bring a small pot of water to the boil & add some salt.

  • 2.

    Roll out the pasta dough as thinly as possible.

  • 3.

    Brush with the remaining egg white & scatter some se salt & pepper onto a small patch about the size of a 50 cent coin. This will allow the egg yolk to ‘grip’.

  • 4.

    Carefully lay the yolk onto the pasta & then cover with another layer of pasta.

  • 5.

    Press around the edges to seal it before cutting around the edge leaving a ‘lip’.

  • 6.

    Heat the butter & gently cook the sliced mushrooms.

  • 7.

    Season with salt & pepper & reserve.

  • 8.

    Blanch the pasta in the water until it is just cooked but the egg yolk is still runny.

  • 9.

    Meanwhile re-heat the mushrooms & lay on the plate.

  • 10.

    Lay the ravioli on top,

  • 11.

    Scatter with the sliced truffles & cheese & drizzle some olive oil over the lot.

  • 12.

    Serve & reach enlightenment!

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