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Stuffed Potato Ravioli with Bell Pepper Sauce
Ingredients
| 300 g | potatoes, floury variety |
| 4 tbsp | flour |
| 1 tbsp | semolina |
| 1 | egg |
| 2 | shallots, finely chopped |
| 200 g | shiitake mushrooms, chopped |
| 2 tbsp | lard |
| 1 | onion, chopped |
| 1 clove(s) | garlic, minced |
| 2 | red bell peppers |
| 200 ml | stock |
| 100 ml | single cream |
| 1 tbsp | paprika powder |
| salt and pepper | |
| nutmeg |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Sauté the shallots in a pan in hot butter until lucent. Add the shiitake mushrooms and cook for a couple of minutes. Season with salt and pepper and set aside.
Cook the potatoes in their jackets until done. Peel and pass through a potato ricer onto the slightly floured working surface. Allow to cool a bit. Add the flour, semolina and the egg. Season with salt and nutmeg and knead, until the dough is smooth and pliable. Roll out the dough. With a glass cut out circles. Spoon some of the mushrooms in the middle of each circle and fold over to crescents. Lightly press together the edges. Fry in a pan in a tablespoon of lard until golden on both sides.
Trim the bell peppers. In a saucepan, heat another tablespoon of lard. Add the onions and the garlic and sauté until golden. Add the bell peppers and cook stirring for a couple of minutes. Stir in the paprika powder. Add the stock and the cream and bring to a boil. Cook for some minutes, then purée the sauce with a hand blender and pass through a sieve. Season to taste with salt and pepper.
Arrange the potato ravioli on the plates. Sprinkle with the remaining shiitake mushrooms. Drizzle with some of the bell pepper sauce and serve.
Cook the potatoes in their jackets until done. Peel and pass through a potato ricer onto the slightly floured working surface. Allow to cool a bit. Add the flour, semolina and the egg. Season with salt and nutmeg and knead, until the dough is smooth and pliable. Roll out the dough. With a glass cut out circles. Spoon some of the mushrooms in the middle of each circle and fold over to crescents. Lightly press together the edges. Fry in a pan in a tablespoon of lard until golden on both sides.
Trim the bell peppers. In a saucepan, heat another tablespoon of lard. Add the onions and the garlic and sauté until golden. Add the bell peppers and cook stirring for a couple of minutes. Stir in the paprika powder. Add the stock and the cream and bring to a boil. Cook for some minutes, then purée the sauce with a hand blender and pass through a sieve. Season to taste with salt and pepper.
Arrange the potato ravioli on the plates. Sprinkle with the remaining shiitake mushrooms. Drizzle with some of the bell pepper sauce and serve.
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Comments by other users
Thanks a lot for this recipe! I'm a busy working mum and sometimes I need to rustle up something good and quick due to lack of time. The meal was easy to cook and tasted delicious. When I made it a second time I varied the filling with a sour cream dip and bacon and fresh herbs. My sons loved both ways. The recipe has found a permanent place in my collection. Thank you so much for sharing it.
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sundaycakegirl
31/01/2013 18:33 o'clock