Ravioli with Mushroom Broth
My daughter, Amber, made this for us tonight for dinner. It's delicious! She got the recipe from her favorite food blog, Tarteletteblog.com. We used ground beef because we didn't have lamb but I'm sure you can use any meat.
Recipe:
1 recipe Dana's Eggless Pasta
Fresh Romano or Parmesan cheese, grated
Filling (below)
Broth (below)
Water for brushing
Prepare the filling and broth. Prepare 1 recipe of the pasta. Divide the recipe into four pieces and roll out each piece with pasta roller to level 2. You can roll them out to the size you want and make your desired shape of ravioli. We cut squares, placed a small scoop of filling in the middle of one square, brushed another square with water and placed it over the filling, pressing the two pieces together all around the filling. Then we used my Pampered Chef Cut-n-Seal to make the shape pictured above. After you have all your raviolis made, cook them in boiling, salted water for 5 minutes. Remove them with a slotted spoon and put them in the heated pot of mushroom broth or immediately serve them and spoon the broth on top of each serving. Sprinkle cheese on the top of each serving.
For the filling:
1 lb ground meat
1 Tbs oil
1 carrot, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
fresh herbs in a bouquet garni (rosemary, thyme, marjoram, peppercorn, coriander tied together or wrapped in cheese cloth),
4 C beef broth
Salt and pepper to taste
Carmelize the carrot, celery and onion in the oil. Add the beef and cooked until browned. Add the broth, garni and salt and pepper and simmer for at least an hour. Remove the garni. Set aside while you make the pasta.
For the broth:
1 Tbs oil
1 C Shitake mushrooms, thinly sliced
2 garlic cloves, minced
1/4 C Italian parsley, finely chopped
All the broth from the meat preparation
Heat the oil in a large sauce pan and saute the mushrooms and garlic for a couple of minutes. Add the parsley and broth, bring it to a boil and simmer for 30 minutes. Set aside while you make the pasta.
1 recipe Dana's Eggless Pasta
Fresh Romano or Parmesan cheese, grated
Filling (below)
Broth (below)
Water for brushing
Prepare the filling and broth. Prepare 1 recipe of the pasta. Divide the recipe into four pieces and roll out each piece with pasta roller to level 2. You can roll them out to the size you want and make your desired shape of ravioli. We cut squares, placed a small scoop of filling in the middle of one square, brushed another square with water and placed it over the filling, pressing the two pieces together all around the filling. Then we used my Pampered Chef Cut-n-Seal to make the shape pictured above. After you have all your raviolis made, cook them in boiling, salted water for 5 minutes. Remove them with a slotted spoon and put them in the heated pot of mushroom broth or immediately serve them and spoon the broth on top of each serving. Sprinkle cheese on the top of each serving.
For the filling:
1 lb ground meat
1 Tbs oil
1 carrot, finely chopped
1 celery rib, finely chopped
1 small onion, finely chopped
fresh herbs in a bouquet garni (rosemary, thyme, marjoram, peppercorn, coriander tied together or wrapped in cheese cloth),
4 C beef broth
Salt and pepper to taste
Carmelize the carrot, celery and onion in the oil. Add the beef and cooked until browned. Add the broth, garni and salt and pepper and simmer for at least an hour. Remove the garni. Set aside while you make the pasta.
For the broth:
1 Tbs oil
1 C Shitake mushrooms, thinly sliced
2 garlic cloves, minced
1/4 C Italian parsley, finely chopped
All the broth from the meat preparation
Heat the oil in a large sauce pan and saute the mushrooms and garlic for a couple of minutes. Add the parsley and broth, bring it to a boil and simmer for 30 minutes. Set aside while you make the pasta.
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