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MUSHROOM & MASCARPONE RAVIOLI IN CREAMY TOMATO

Mushroom & Mascarpone Ravioli in Creamy Tomato

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40 Min

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Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Hot Water
1  g
Flour
2  cups
salt
1  tsp
Eggs
2  Mediums
Olive oil
1  tbsp
486605
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
481652
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
485953
Parmesan cheese
2  tbsp

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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
40.2 g
Energy
376.29 kcal
Fats
17.14 g
Protein
17.07 g
Nutrition Table Footer

Recipe steps

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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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