Ingredients
Filling
- 1 clove garlic
- 250 g Swiss Brown Mushrooms
- 2 tbsp brandy
- 150-200 g Taleggio cheese, strong tasting wash rind soft cheese
- 5 slices prociutto
- 20 g Butter
Pasta
- 1 Batch EDC pasta, Rolled out thinly to make ravioli
Serving
- 80 g shreddded paremsan
- 1 tsp truffle oil or good extra virgin olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop garlic 3 seconds speed 7.
Add butter and mushrooms. Chop 2 seconds speed 5.
Cook 3 minutes Varoma speed 1 with MC removed.
Add brandy cook 2 minutes Varoma speed 1 with MC removed.
Add prociutto and cheese and chop 4 seconds speed 7.
Set aside.
Made pasta dough from EDC. On long sheets place a small tablespoon of filling and make ravioli. Brush edges of pastry with water to make sure it sticks and seals the ravioli. Makes approx. 20 large ravioli.
Bring a large saucepan of salted water to a rolling boil. Add the ravioli and cook until they rise to the surface, usually a couple of minutes and remove with a slotted spoon when done. Serve with a drizzle of truffle oil and paremsan.
Ravioli filling
Tip
I put a parsley leaf in my ravioli when rolling it. This dish is a little bit fiddly but well worth the effort! It's one of my favourite things converted to the TM.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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