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🍽️ Giant Ravioli with Morel and Ricotta Filling

411 kcal · 30 min · 4 servings

Giant Ravioli with Morel and Ricotta Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Add both types of flour to a large bowl.
  2. 2. Add one egg, half a tablespoon of olive oil, a pinch of salt, and half to one tablespoon of water.
  3. 3. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth, firm dough.
  4. 4. If the dough seems too dry, knead in a little more water.
  5. 5. Sprinkle flour on your work surface.
  6. 6. Take out the dough and knead it vigorously for five minutes with lightly floured hands.
  7. 7. Wrap the dough in cling film.
  8. 8. Let the dough rest in the refrigerator for one hour.
  9. 9. Wash the herbs and shake them dry.
  10. 10. Pluck the leaves from the stems and chop them very finely.
  11. 11. Place the chopped herbs in a bowl.
  12. 12. Grate the Parmesan finely.
  13. 13. Add the grated Parmesan, breadcrumbs, ricotta, and one egg to the herbs.
  14. 14. Season the filling with salt, pepper, and a little freshly grated nutmeg.
  15. 15. Mix all filling ingredients thoroughly.
  16. 16. Rinse the morels under cold running water.
  17. 17. Place the morels in a bowl.
  18. 18. Pour 100 milliliters of hot water over the morels.
  19. 19. Let the morels soak for 15 minutes.
  20. 20. Line a fine sieve with kitchen paper.
  21. 21. Hang the sieve over a small bowl.
  22. 22. Squeeze the morels by hand and place them in the sieve.
  23. 23. Pour the soaking water through the kitchen paper as well.
  24. 24. Set aside the squeezed morel water.
  25. 25. Chop the squeezed morels.
  26. 26. Peel the shallots.
  27. 27. Finely chop the shallots.
  28. 28. Take the dough out of the foil.
  29. 29. Divide the dough into two halves.
  30. 30. Roll one half very thin using a pasta machine.
  31. 31. Ensure the dough strip is about 50 centimeters long and 14 centimeters wide.
  32. 32. Carefully place the dough strip on the floured work surface.
  33. 33. Repeat the process with the second dough strip.
  34. 34. Press a 12-centimeter diameter ring cutter lightly onto one of the dough strips four times.
  35. 35. This marks four round ravioli.
  36. 36. Place one portion of filling in the center of each marked circle.
  37. 37. Leave a one-centimeter border around the filling.
  38. 38. Press a indentation into the center of the filling with the spoon.
  39. 39. Separate the remaining eggs and reserve the yolks.
  40. 40. Place one egg yolk in each indentation.
  41. 41. Brush the edges of the ravioli with a little egg white.
  42. 42. Use the remaining egg white for something else.
  43. 43. Place the second dough strip on top.
  44. 44. Press firmly around the filling with your fingers.
  45. 45. Spread semolina on a baking sheet.
  46. 46. Cut out four ravioli using the ring cutter.
  47. 47. Place the ravioli on the prepared baking sheet.
  48. 48. Cover the ravioli with cling film.
  49. 49. Chill the ravioli.
  50. 50. Place a large pot with plenty of salted water on the stove.
  51. 51. Bring the water to a boil.
  52. 52. Heat the remaining oil in a pan.
  53. 53. Sauté the morels and shallots over medium heat for two minutes.
  54. 54. Add port wine and the morel water.
  55. 55. Let the liquid reduce.
  56. 56. Pour in the broth.
  57. 57. Let the sauce reduce by half.
  58. 58. Stir in the soy cream.
  59. 59. Cook the sauce for another two minutes over low heat.
  60. 60. Season the sauce with salt and pepper.
  61. 61. Keep the sauce warm.
  62. 62. Add the ravioli to the boiling salted water.
  63. 63. Cook the ravioli for four to five minutes.
  64. 64. Lift the ravioli out with a slotted spoon.
  65. 65. Let the ravioli drain.
  66. 66. Place the ravioli on plates.
  67. 67. Pour the sauce over the ravioli.
  68. 68. Serve the dish immediately.

Nutrition per serving