Star ravioli with truffle

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Festive vegetarian ravioli with ricotta truffle filling and fried mushrooms





Place the pasta flour in the large bowl or pan and make a well in the center with your fingers. Put all the eggs in there. Add a little flour to the eggs from the edge. While mixing, also add the tablespoon of olive oil. Knead everything well by hand for about 10 minutes. The longer you knead, the more elastic and better the dough becomes. Form into a ball and wrap in foil. Let it rest in the fridge for half an hour.
Meanwhile, mix the ingredients for the filling.
Chop the shallot and slice the mushrooms. Fry these together in a pan.
Divide the dough into 4 or 6 pieces and shape into balls. Take one and wrap the rest in the foil or they will dry out. Roll out the dough ball slightly with a rolling pin or your hands. Set the pasta machine to its largest setting and pass the piece of dough through. Repeat and fold it in half once. Then turn the setting a little smaller and pass the piece of dough through. Pass the pasta dough several times to make it smooth. If necessary, use a little pasta flour or flour to prevent sticking and place them under a slightly damp tea towel or foil to prevent them from drying out. (If you don’t have a pasta machine, you can also roll out the dough very thin with a rolling pin. This does require some force.) Roll out the dough to about 1 mm thick or thinner.
Take 1 piece of dough and divide heaps of about 1 teaspoon of filling on it. Don’t make them too big. Place another piece of dough on top and press out the stars with a ravioli stamper. The remaining dough can be kneaded and rolled out again. Place the ravioli stars on a board or plate with a little flour to prevent them from sticking.
Bring a large pot of water to a boil with a pinch of salt. Cook the fresh ravioli for 2 minutes. Meanwhile, heat the mushrooms in the pan.
Place the ravioli stars on a plate. Put some mushrooms on it. Drizzle over some truffle oil and garnish with basil and Parmesan cheese.
Tips: Keep 2 people as a main course or 4 people as an appetizer. I got 16 stars from this recipe.
Also watch my video for making pasta
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Star ravioli with truffle

Source: Leukerecepten by leukerecepten-nl.
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