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How To make Big Raviolis Stuffed with Mushrooms, Potatoes, Egg with Spi
1 baking potato, peeled and cut into 6 piece
Salt 1/4 pound Mascarpone cheese or sour cream
6 EA whole peeled garlic cloves
6 tablespoons unsalted butter
1/2 pound mixture of domestic and wild mushrooms, fi
1 peeled shallot
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
8 large eggs
16 fresh thin pasta sheets, 5 x 5 inches
2 peeled shallots
1/4 teaspoon hot red pepper flakes
8 EA ripe plum tomatoes peeled, seeded and cut
1/4 cup small basil leaves
8 thin slices Pancetta (optional)
1/4 cup grated parmesan cheese
8 sprigs Italian parsley
Blanch the garlic 3 times in salted boiling water. Put the potato pieces into a small pot with the blanched garlic and cover with water. Add a pinch of salt and cook until tender. Drain and push through a ricer while still warm. Beat in the Mascarpone or sour cream. Season with salt and pepper. Chop one shallot fine. Heat 4 tablespoons butter in a large frying pan, add the shallot and cook 2 minutes. Add the mushroom and cook until the mushrooms are tender and dry. Season with salt and pepper. Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool. Beat one of the eggs with 1 tablespoon water to form an egg wash. Brush the edges of a pasta sheet with wash. Put 2 tablespoons of the mushroom mixture in the center of the pasta. Make a well in the mixture. Crack and egg into a teacup. Pour the yolk and half the white into the well. Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining butter in a small pan. When the foam subsides, add the shallots, season with salt and pepper and cook until tender. Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a boil. Season with salt. Slip the raviolis into the water. Cook, stirring gently several times, for 5 minutes, or until done, the yolks should still be runny. Scoop the raviolis out with a slotted spoon, drain and put two on each warm plate. Distribute the tomatoes over the raviolis and top with Pancetta slices. Sprinkle with cheese. If the plates have cooled, put into a hot oven for 1 minute before serving. Garnish with parsley sprigs
How To make Big Raviolis Stuffed with Mushrooms, Potatoes, Egg with Spi's Videos
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Traditional 18 year Old Balsamic Vinegar:
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Learn to make BEETROOT CYLINDERS at home | Fine Dining Amuse Bouche
In today's video I will show you how you can make easy fine dining amuse bouche at home - Beetroot cylinders with goat cheese filling. Enjoy
Cylinder recipe:
- 50g of tapioca pearls
- 100ml beetroot juice
- 100g of beetroot
- pinch of salt
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#amusebouche #finedining #homecooking
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Pasta Part II: Filled Pasta | Basics with Babish
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This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
Recipe:
Watch Pasta Part I here:
Ingredients & Shopping List
+ For the pasta dough:
1lb 00 Flour
4 eggs
+ For the tortellini en brodo:
Pre-made pasta dough
1/3 lb grated mozzarella
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
2 Tbsp finely chopped basil
Kosher salt
Freshly ground black pepper
Fresh grated nutmeg
Beef, chicken, or veal broth
Fresh grated parmesan to top
+ For the butternut squash ravioli with browned butter:
1 large butternut squash
Extra virgin olive oil
4 ounces grated parmesan cheese
Kosher salt
Freshly ground black pepper
1 1/2 sticks butter
Fresh sage leaves
Juice of 1/2 lemon
Balsamic cream or reduction
Fresh grated parmesan to top
+ Special Equipment:
Rolling pin OR pasta press
Cheese grater
Bench scraper
Food processor
Round cutter (for tortellini)
Optional: ravioli cutter
Music:
Even or Odd by Blue Wednesday
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Scalloped Potato Roll
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Viral Cooking! (Ramen Noodle hack!) #shorts
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Viral Cooking! (Ramen Noodle hack!) #shorts
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