https://www.lifestylefood.com.au/recipes/374/soft-poached-egg-ravioli-with-truffle-shitake-mushrooms-pecorino-cheese-and-olive-oil
LifestyleFOOD.com.au
This gourmet dish is made from the exceptional produce of Peppermint Bay, Tasmania.
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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