Rated 5 out of 5 based on 3 votes
- 2 cups 00 pasta flour (for the pasta)
- 3 x whole eggs (for the pasta)
- 250 g fresh ricotta, drained (for the raviolo)
- 2 Tbls parmesan cheese, finely grated (for the raviolo)
- 75 g spinach, blanched and finely chopped (for the raviolo)
- 12 x egg yolks (for the raviolo)
- 1 x onion, finely diced (for the soup)
- 60 g butter
- 3 Tbls plain flour
- 1/2 cup white wine
- 4 cups chicken stock
- 200 g button mushrooms, sliced
- 200 g swiss brown mushrooms, sliced
- 1/4 cup cream
- 3 x slices prosciutto
- 2 x slices white bread, cut into cubes
To make the pasta dough:
1. Put the flour and eggs into the bowl of a food processor and process until dough comes together. Turn out onto a lightly floured surface and knead for about 5 minutes until dough is smooth. Wrap in plastic wrap and rest for 30 minutes.
To make the mushroom soup:
1. Melt butter in a frypan over medium heat. Add onion and fry until translucent. Add the mushrooms and saute until they have cooked down, approx 10 minutes.
2. Add plain flour to pan and cook stirring constantly for 1 minute. Add wine to pan and allow to reduce down slightly, then add chicken stock to pan, slowly, stirring constantly to avoid getting lumps in soup. Bring to the boil and then simmer for 20 minutes until soup thickens slightly.
3. After 20 minutes place soup mixture into a blender and process until smooth. Return to frypan and add cream stirring until combined. Season to your liking.
1. Preheat oven to 180 degrees. Place cubed bread on a baking tray, drizzle with olive oil and place in oven until browned.
2. Place prosciutto on oven tray and place in oven until browned. Once browned break into smaller pieces.
To make the raviolo:
1. In a bowl combine ricotta that has been drained, parmesan cheese, spinach and salt and pepper to taste.
2. Roll out a portion of pasta dough through a pasta machine, starting from the widest setting of the machine and ending at the second-last setting. Using a round cutter cut rounds from this rolled out dough (I used a cutter that was 10cm diameter). Place a tablespoon of ricotta mixture on each round and using back of a spoon make an indent in the middle of this ricotta mixture. Very carefully place the egg yolk into this indent. Go around edges of round with a pastry brush dipped in water and then place a round on top pressing to seal edges.
3. Bring a large pot of salted water to the boil. Place raviolo gently into boiling water, depending on size of pot will depend on how many you can cook at once. Cook each raviolo for about 3 minutes. Remove carefully from pan with a slotted spoon.
Put a ladle of soup into a serving bowl. Place a raviolo on top of soup. Sprinkle browned prosciutto pieces over raviolo, place croutons around raviolo. Drizzle with olive oil and garnish with chopped garlic chives.
This recipe makes approx 12 raviolo with some pasta dough left over. I use left over pasta dough to make fettucine for my children with a simple tomato sauce. I use the egg whites to make pavlovas, or freeze them for use later.
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Sounds yummy, Carole!
Creamy mushroom soup, soft egg yolk, yum!
Carole I love mushroom soup.Thank you for the recipe.