Fragrant, incredibly tasty ravioli with fried mushrooms, onions and hazelnuts.
|Cooking time 60 minutes||Number of servings 4|
Knead a soft dough. The proportions of the ingredients are approximate. To adjust the softness of the dough you need water. First pour in the flour half portions, gradually adding water until the desired consistency of the dough. The dough cover with a Cup and allow to ripen about half an hour.
In vegetable oil fry the finely chopped onion. The bulb and can take a large. With mushrooms it marries well.
To the onions add the finely chopped mushrooms. Fry until evaporation of all the liquid. Mushrooms can take, in principle, any. Good to be white button mushrooms, oyster mushrooms. But mushrooms is a song! I was freezing for fried mushrooms. So they better retain their flavor.
Roasted nuts pound in a mortar until crumbs.
Mix mushroom stuffing, nuts, salt and pepper to taste.
Roll the dough into a thin crust.
Cut into strips about 10 cm wide.
Equal distance to put a teaspoon with a slide stuffing.
To form ravioli, Almina the dough around the filling and carefully squeezing out the air. The dough in the places of gluing pre-lubricated with water.
Cut the dough at the joints. Boil ravioli in boiling salted water for 5 minutes.
In skillet, heat olive oil, add a crushed clove of garlic and a blend of Italian herbs. Garlic to throw away.
Boiled ravioli in warm fragrant oil.