CORN RAVIOLI DELIGHTS WITH PORTOBELLO MUSHROOM AND TRUFFLE BOLETUS FILLING

CORN RAVIOLI DELIGHTS WITH PORTOBELLO MUSHROOM AND TRUFFLE BOLETUS FILLING

INGREDIENTS (FOR 4 PERSONS):

For the pasta:

• 150 g maize flour
• 1 tablespoon corn starch
• 1 medium egg
• 1 tablespoon of extra virgin olive oil
• water and salt

For the filling:

• 200 g tofu
• 150 g red onion
• 250 g portobello mushroom
• 100 g boletus edulis
• 2 tablespoons of truffle paste or 1 small natural truffle

PREPARATION (1 H.):

1. Mix the corn flour and starch together with the salt in a bowl. Add the egg and olive oil and stir with a spoon until the dough is smooth. If the dough is dry or cracks, add a little water. Put the dough in a new bowl, cover with a damp cloth and leave to rest for about 30 minutes. Roll out with a rolling pin or pasta sheeter into thin, wide layers and leave to rest for a few minutes.
2. For the filling, peel and dice the onion, chop it and add the mushrooms and boletus. Cook for about 8 minutes.
3. Add the truffle paste or grated natural truffle and, using a food processor, finish by creating a smooth-textured filling. Cut the pasta sheets into rectangles of the same size, add the balls of filling for each ravioli, brush the joints with water and cut with a pastry cutter or knife.
4. Bring water to the boil in a salted pot and cook the ravioli for about 8 minutes. Serve the ravioli with a mushroom sauce or just add a good splash of extra virgin olive oil, salt flakes and a few slices of truffle. Delicious.

CORN RAVIOLI DELIGHTS WITH PORTOBELLO MUSHROOM AND TRUFFLE BOLETUS FILLING

SEE ALSO: CHICKPEA RIBBONS WITH SPINACH AND PORTOBELLO MUSHROOM SAUCE

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