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Dried Porcini Ravioli Pasta Dough

Veg  HT  CD MC ACC 25mins plus soaking

 


Serves 4   
Hot Cold Vegetarian Vegetables Pasta Main Course Dairy Free Italian Italy

Ingredients
50g/2oz Dried Porcini Mushrooms
3 Large Eggs
350g/12oz Plain Flour
Salt
1-2 tbsp Water

Instructions

1. Place the porcini in a small bowl, cover with boiling water and leave for at least 20 minutes until re-constituted.

2. Drain the soaked porcini, allow to cool completely then chop very finely, place in a mixing bowl together with the eggs and mix together with a fork until well blended.

3. Combine the flour and salt in a medium mixing bowl, make a well in the centre then add the egg mixture and mix with a knife until the mixture starts coming together to form a stiff dough, adding a little water if necessary.

4. Knead briefly in the bowl, then turn the dough onto a lightly floured surface and continue to knead for about 4-5 minutes until very smooth and elastic.

4. Wrap with clingfilm and leave to rest for at least 10-20 minutes during which time you can make the filling



 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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