Posted by: Jonjon | February 23, 2009

Ravioli – Mushroom and Mascarpone Ravioli 8/10







Ravioli – Mushroom and Mascarpone Ravioli 8/10

February 23 2009

http://allrecipes.com/Recipe/Mushroom-and-Mascarpone-Ravioli/Detail.aspx

INGREDIENTS (Nutrition)

* 1-1/2 teaspoons olive oil 8ml
* 1 large shallots, minced
* 1/4 pound fresh mushrooms, chopped 110g
* 1-1/2 teaspoons chopped fresh thyme 1g
* 1 tablespoon minced garlic 8g
* 1-1/2 teaspoons chopped fresh chives 2g
* 1/2 (8 ounce) container mascarpone cheese 110g
* salt and pepper to taste
* 16 (3.5 inch square) wonton wrappers
* 1/2 egg, beaten 25g
* 1 tablespoon milk 15ml

Method

1. Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool.
2. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside.
3. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap.
4. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.

Conclusion
I used the basic recipe for egg pasta i.e for fettucini and spring roll for the ravioli.
Umm in terms of the sauce, it was a bit too creamy. Should have used less mascarpone cheese. The filling was creamy, but in terms of taste, I had to add ¼ teaspoon or so of garlic salt in order to get the flavor of the cheese and mushroom out. It was just okay, wasn’t that great. I used egg and water as egg wash and brushed over the ravioli. At first, I did large ones, but the filling shrank. So later I made smaller raviolis with like huge fillings. Despite the edges been very short, it did not open in the water, so overall it was pretty successful.

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