INGREDIENTS

INSTRUCTIONS

FOR THE PASTA DOUGH
THE FILLING
FOR THE CEPE CREAM
TO GARNISH
For the pasta dough: Put all the ingredients in the given order in to the
food processor and mix for about 30 seconds until just blended. Knead the
dough until perfectly smooth. Wrap in clingfilm to rest in the fridge for 1
hour before serving.
For the filling: Wash briefly all the mushrooms and pat dry, dice in 5mm
cubes. Saute the diced mushroom in the olive oil for 3-4 minutes over your
highest possible heat until well caramelised. Season well with salt, pepper
and a dash of lemon juice. Cool down on a piece of kitchen paper.
For the cepe cream: First check the cepes and their water for any signs of
dirt. If there is any, filter it out, but keep the water. Bring the cepes
and their soaking liquor to the boil and reduce until thick and syrupy, add
the cream, bring back to the boil, season to taste and set aside.
Roll the pasta thinly in 2 lots using a pasta machine. Cut into 12 pieces,
approx 10cm in diameter. Place in a spoonful of the mushroom mixture in the
centre and fold the edges together to make a half moon shape, repeat this
with the rest of the pasta and set aside on a floured board.
To cook: Place a large pan of lightly salted water onto a fast boil. Poach
the ravioli for about 3 minutes. Lift them from the saucepan using a
slotted spoon. Season lightly with salt and freshly ground pepper.
Heat the sauce and divide between the plates, arrange the ravioli in mounds
on each plate. Garnish with wilted rocket and the mushrooms saut.ed
lightly.
Converted by MC_Buster.
Per serving: 398 Calories (kcal); 42g Total Fat; (93% calories from fat);
5g Protein; 2g Carbohydrate; 328mg Cholesterol; 573mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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