Raviolis stuffed with Mushrooms and Potatoes

Raviolis Stuffed With Mushrooms And

potatoes


 * 1 Baking Potato, Peeled And Cut Into 6 Piece
 * 1/4 Pound mascarpone Cheese or sour cream
 * 6 Each Whole Peeled garlic cloves
 * 6 Tablespoons unsalted butter
 * 1/2 Pound Mixture of Domestic And Wild Mushrooms,Finely Chopped
 * 1 Peeled shallot
 * 1 Tablespoon Fresh parsley, Chopped
 * 1 Teaspoon Fresh thyme, Chopped
 * 8 Large eggs
 * 16 fresh pasta Sheets, 5 x 5 Inches
 * 2 Peeled Shallots
 * 1/4 Teaspoon Hot red pepper flakes
 * 8 Each tomatoes Peeled, Seeded And Cut
 * 1/4 Cup Small basil Leaves
 * 8 Thin Slices Pancetta or Proscuitto (optional)
 * 1/4 Cup Grated Parmesan cheese
 * 8 Sprigs Italian parsley

sea salt, to Taste

black pepper, to Taste

Put The Potato And garlic Into a Pot And Cover WithWater. Simmer Until potatoes Are Fork Tender.

Drain And Push Through a Sieve or Food Mill WhileStill Warm. Beat in The mascarpone Cheese or Sour

Cream.

Chop shallot Finely. Melt 1/4 Cup butter in Saut? Pan,Add shallot And Fry Several Minutes. Saut? MushroomUntil Tender And Dry.

Season Well With salt And pepper. Mix The MushroomsWith The potatoes. Add The Chopped parsley And thyme.Allow to Cool. Beat One of The eggs With 1 TablespoonWater to Form an egg Wash.

Brush The Edges of a Sheet of Pasta With egg Wash.Place Several Tablespoons of Mushroom Mixture Into

Center of Pasta. Make a Well in The Mixture. Crack EggInto a Small Cup. Pour Yolk And Half The White IntoThe Well.

Season With salt And pepper. Cover With a Second SheetOf Pasta And Push Out as Much Air as Possible. Set OnA flour Dusted Tea Towel While You Make The Rest OfThe Raviolis. Thinly Slice 2 Shallots. Heat The

Remaining butter in a Small Pan.

When The Foam Subsides, Add The Shallots, Season WithSalt And pepper And Cook Until Tender. Add The Hot RedPepper 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 AndBake Until They Just Begin to Brown And Crisp. KeepWarm. Bring 5 Quarts water to a Boil.

Season With salt.

Slide Raviolis Into Simmering water Gently. ContinueStirring Several More Minutes, or Until Done. RaviolisWill Float When Done Yolks Will Remain Runny. RemoveRaviolis Out With a Slotted Spoon, or Drain in a

Colander And Serve Several Per Person.

Divide tomatoes as Topping For The Raviolis And AddPancetta or Proscuitto Slices.

Sprinkle With Cheese. Garnish With parsley Sprigs AndServe Immediately.

Yield: 4 Servings.

Enjoy.

contributed by :
* World Recipes Y-Group