So tonight I had some porcinis left over from some other things I've made. I tried to come up with a way to use them as the "meat" in a meal, they are known as the poor man's steak, which is really ironic because fresh porcinis go for about $25/lb, I could buy some real good beef for a lot less than that. So I thought I'd try to come up with something.
Ravioli Pasta:
2 cups flour
4 eggs
Basil
Mix the flour and basil well, I don't tell you how much basil because you should put as much or little (honestly who only puts a little) as you want. Crack the eggs in to the flour mixture and mix with your hands. Once the dough sticks together knead it on a floured surface until it is smooth and tacky but not sticky.
Divide it in half.
Stuffing:
2 lbs Porcinis
2 tbsp minced Garlic
Salt and Pepper
Basil
Thyme
Rosemary
2 tbsp Butter
2 tbsp Olive oil
Parmesan
Melt the butter in to the olive oil. Dice the porcinis in to small cubes. Saute the porcinis in the olive oil and butter. Add the garlic, salt, pepper, basil, thyme, and rosemary. Cook all this until it is soft.
Roll out both of the halves of the pasta in to 1/4" thin sheets. Spoon some of the porcini mixture on to the bottom sheet of pasta, be sure and leave about an inch between each spoonful. Cover each lump of porcini with a pile of grated parmesan.
Cover the bottom sheet and porcini piles with the top sheet. If you have a ravioli cutter, I couldn't find mine, stupid moving, use it to cut the raviolis. If you don't have a ravioli cutter use your fingers or a fork to seal in between each ravioli.
Here is what they look like using a fork.
Boil the raviolis in water with a touch of salt.
Sauce:
The rest of the porcini stuffing
1 pint cream
Parmesan
Salt and Pepper
Return the stuffing to the stove and add the cream and parmesan, cook until it thickens. Add salt and pepper to tastw. Serve this over the raviolis. This is the final product.
Mix the flour and basil well, I don't tell you how much basil because you should put as much or little (honestly who only puts a little) as you want. Crack the eggs in to the flour mixture and mix with your hands. Once the dough sticks together knead it on a floured surface until it is smooth and tacky but not sticky.
Divide it in half.
Stuffing:
2 lbs Porcinis
2 tbsp minced Garlic
Salt and Pepper
Basil
Thyme
Rosemary
2 tbsp Butter
2 tbsp Olive oil
Parmesan
Melt the butter in to the olive oil. Dice the porcinis in to small cubes. Saute the porcinis in the olive oil and butter. Add the garlic, salt, pepper, basil, thyme, and rosemary. Cook all this until it is soft.
Roll out both of the halves of the pasta in to 1/4" thin sheets. Spoon some of the porcini mixture on to the bottom sheet of pasta, be sure and leave about an inch between each spoonful. Cover each lump of porcini with a pile of grated parmesan.
Cover the bottom sheet and porcini piles with the top sheet. If you have a ravioli cutter, I couldn't find mine, stupid moving, use it to cut the raviolis. If you don't have a ravioli cutter use your fingers or a fork to seal in between each ravioli.
Here is what they look like using a fork.
Boil the raviolis in water with a touch of salt.
Sauce:
The rest of the porcini stuffing
1 pint cream
Parmesan
Salt and Pepper
Return the stuffing to the stove and add the cream and parmesan, cook until it thickens. Add salt and pepper to tastw. Serve this over the raviolis. This is the final product.
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