Porcini roquefort Ravioli
Here is my sunday dish, it takes some time to prepeare this but the result is really great. You can use this as a starter or as a main dish.
First of all you have to make the filling. Fried some fin cutted unions with fresh garlic. Then add the porcini's and other mushrooms, take what you like, for 4 you don't need more then 400 grams of filling. After they Shrunk add 200 gr of Roquefort.
Make the pastry with your pastrymachine and just make the ravioli as i did, see pictures.
After finishing put them i the fridge with a lot o floor, use them when you like, just cook for 3 minutes and serve with a natural cream white wnine sauce. (oil union, cream and white wine, reduce till it had the right thickness, season. The wine i had was italian, 100% Sangiovese.
This was to light. You can easily open a bottle of wooded french wine, cote du rhone or so. Pick one with a mouth full of tannines. Because of the porcini and Roquefort this mael can have a really strong red wine.
As you can see i added some black topping on top, that is the filling i had left, shows great and tasted even better :-)
I finished it off with some fine cutted chive.
ENJOY
First of all you have to make the filling. Fried some fin cutted unions with fresh garlic. Then add the porcini's and other mushrooms, take what you like, for 4 you don't need more then 400 grams of filling. After they Shrunk add 200 gr of Roquefort.
Make the pastry with your pastrymachine and just make the ravioli as i did, see pictures.
After finishing put them i the fridge with a lot o floor, use them when you like, just cook for 3 minutes and serve with a natural cream white wnine sauce. (oil union, cream and white wine, reduce till it had the right thickness, season. The wine i had was italian, 100% Sangiovese.
This was to light. You can easily open a bottle of wooded french wine, cote du rhone or so. Pick one with a mouth full of tannines. Because of the porcini and Roquefort this mael can have a really strong red wine.
As you can see i added some black topping on top, that is the filling i had left, shows great and tasted even better :-)
I finished it off with some fine cutted chive.
ENJOY
Comments
you can spot it from the photographs, the thickness (or I should say thinness) of your pasta looks perfect ... that's the trouble with some homemade pasta (ravioli), often its too thick.... i have a real problem finding exciting fillings for ravioli... so i stick to a strong cheese and say, spinach... but one can get bored of this very quickly ... tried pumpkin (no flavours, boring) ... porcini and roquefort, great robust flavours, great idea. and the wine, wow, that wine label looks almost homemade ... i like the sangiovese grape, yes, i think i would take you up on your recommendation of a rhone, perhaps even a claret or a rioja ...
you are right about the homemade looks of the wine label.
It is from 30 biologic farmers in the north of italy.
They sell directly to the public with noone in between, that makes is good wines for value.
They have a lot of nice other products such as olives, oil, jam, pastry, sauce.
They have a nice catalogue which can be asked by email: fattoria@lavialla.it
They have a website as well! www.lavialla.it
greets