Mushroom & Mascarpone Ravioli in Creamy Tomato

Name: Mushroom & Mascarpone Ravioli in Creamy Tomato
Cook time: 40 s
Total time: 40 s
Yield: 8
Cuisine: Global
Ingredients: 1 gram Water; 2 cups Flour; 1 teaspoon Salt table; 2 Mediums Eggs; 1 tablespoon Olive oil; 2 cups Mushrooms white raw; 50 grams Shallots raw; 2 Cloves Garlic finely chopped; 1/4 cup Water; 1 cube MAGGI® Chicken Bouillon; 1 teaspoon Spices thyme dried; 225 grams Cheese food cold pack American; 1 gram Water; 1 tablespoon Olive oil; 1 Medium Onion; 4 Cloves Garlic; 2 tablespoons Tomato Paste; 1/4 cup Water; 1 cube MAGGI® Chicken Bouillon; 1 can Tomato products canned puree without salt added; 1 teaspoon dried oregano; 2/3 cup Cream fluid half and half; 1 Medium Eggs; 8 cups Water; 2 tablespoons Parmesan cheese topping fat free

(1)

Easy

•

40 Min

Ingredients

8 Servings

Hot Water

1 g

Flour

2 cups

salt

1 tsp

Eggs

2 Mediums

Olive oil

1 tbsp

mushrooms, drained and sliced

2 cups

Shallots, chopped finely

50 g

Garlic, finely chopped

2 Cloves

Hot Water

0.25 cup

MAGGI® Chicken Bouillon

1 cube

Ground dried thyme

1 tsp

Emmental cheese

225 g

Hot Water

1 g

Olive oil

1 tbsp

Onions, finely chopped

1 Medium

Garlic, finely chopped

4 Cloves

Tomato Paste

2 tbsp

Hot Water

0.25 cup

MAGGI® Chicken Bouillon

1 cube

Tomato with juice

1 can

dried oregano

1 tsp

Cooking cream

0.67 cup

Eggs

1 Medium

Hot Water

8 cups

Parmesan cheese

2 tbsp

Utensils and appliances

Nutritional Information

Nutrition Table Footer

Carbohydrates

40.2 g

Energy

376.29 kcal

Fats

17.14 g

Protein

17.07 g

Nutrition Table Footer

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To prepare ravioli pasta: combine flour and salt in a mixing bowl, stir in eggs and olive oil and knead until smooth and stretchy. Alternatively, use a kitchen mi

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Place dough in a plastic bag and place in the fridge to chill for 30 mins.

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To prepare the filling: Heat vegetable oil in a medium frying pan, add mushrooms and sauté for 5 mins until cooked, add shallots and cook until soft, add garlic,

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To prepare creamy tomato sauce: in a large frying pan, heat olive oil and sauté onions and cook until soft. Add garlic, and tomato paste and sauté for an addition

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Add hot water, MAGGI® Chicken Bouillon, tomatoes, oregano and fresh basil and allow to simmer for 20 mins. Whisk in cream, turn heat down to low and keep warm.

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To assemble raviolis, divide fresh pasta dough into 2 equal pieces. Using a pasta roller, or a rolling pin, on a well-floured surface flatten each piece of dough

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Place 1/2 tablespoon of the filling in the center of the cut dough. Brush four edges with beaten egg, place another square piece of dough on top and using a fork

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Bring 8 cups of water to boil, drop 10-12 raviolis in at a time and cook until they float to the surface, remove and place over sauce in frying pan simmering on l

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Once all raviolis are cooked, transfer raviolis and sauce into a large serving dish and garnish with Parmesan cheese.

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Chefs Tip: Raviolis can be made in advance and kept in a freezer for up to 60 days.

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Mushroom & Mascarpone Ravioli in Creamy Tomato

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Mushroom & Mascarpone Ravioli in Creamy Tomato

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