Mushroom Filling for Ravioli 蘑菇馅 | |
Onion(sm dice) 洋葱切小粒 | 1 cup |
Garlic(chopped) 蒜剁碎 | 4 |
Mushrooms(sliced)蘑菇切片 | 8 oz |
Parsley(chopped) 香叶剁碎 | 1 tbsp |
Parmesan cheese 帕玛森奶酪 | 1/2 cup |
Ricotta cheese 里科达奶酪 | 1 cup |
Olive oil 橄榄油 | 1 tbsp |
Salt 盐 | TT |
Pepper 黑椒粉 | TT |
White Wine Cream Sauce白酱汁: | |
Onion(small dice)洋葱切小粒 | 1/2 cup |
Garlic(chopped)蒜剁碎 | 2 cloves |
White Wine 白葡萄酒 | 1/2 cup |
Whipping cream 奶油 | 2/3 cup |
Butter 黄油 | 1 tbsp |
Lemon juice 柠檬汁 | 1 tsp |
Flour 面粉 | 1 tbsp |
Salt盐,pepper黑椒粉 | TT |
Heat olive oil in a pan and cook the mushroooms, onion and garlic until golden brown. Season to taste with salt and pepper. 橄榄油加热,倒入蘑菇、洋葱和蒜炒至焦黄,加盐和黑椒粉调味。
Once cooled, put the mixture into a food processor. 冷却后即倒入食物处理机打烂。
While pulsing add the parmesan cheese, ricotta cheese and parsley. Season the mixture to taste. 一边打一边加入帕玛森奶酪和里科达奶酪。
Put the filling into a piping bag and cool until ready to use. 把馅料放入裱花袋放冰箱用时拿出。
做白酱汁:Heat butter in a sauce pan and sweat the onions and garlic. 黄油锅中加热倒入洋葱和蒜煸香。
Sprinkle with flour and cook for 5 minutes without browning. 洒入面粉用手持打蛋品划圈搅拌5分钟左右,不要变黄。
Add the wine and reduce by 1/2. Add the cream and reduce by 1/2. 倒入白葡萄酒收汁一半,再倒入奶油收汁一半。
Add the lemon juice, salt and pepper to taste. 加入柠檬汁,盐和黑椒粉调味。
用意大利面的面团做馄饨皮。不要晾干,用模具切出想要的形状后加入馅料,两片压紧。
水加盐和橄榄油烧开,加入做好的Ravioli, 浮起后滤出装盘,加上白酱汁,用蘑菇和香叶装饰。