Forest Mushroom Ricotta Ravioli Pop with Porcini Saffron Aioli

European Pork

Forest Mushroom Ricotta Ravioli Pop with Porcini Saffron Aioli

 

 Farzana contractor,  UpperCrust

 

Ingredients

For the ravioli filling

• 20 g fresh Ricotta

• pinch of grated nutmeg

• 5 g grated lemon zest

• 10 g porcini mushroom

• 10 g morel mushroom

• 20 g portobello mushroom

• 5 g truffle paste

• 3 g thyme

• 3 g red onion

• 2 g garlic

• 3 g parsley

• 10 ml olive oil

• 20 g Ricotta

• 10 ml Elle & Vire cream

• salt and ground black pepper

For the ravioli

• 90 g all-purpose flour

• 20 g semolina flour (or substitute with regular flour)

• 5 g salt

• 60 ml water

• 20 ml olive oil

• 100 g dry breadcrumbs

• 5 g salt

• oil for frying

For saffron aioli

(Blend altogether into a smooth paste)

• 10 g boiled almond

• 2 g Dijon mustard

• 10 ml olive oil

• saffron

• salt

• black pepper

• 2 g garlic confit

 

Method

For the ravioli filling

To make the filling, finely chop the portobello mushroom.

Soak the porcini mushroom and morel mushroom. Chop fine once soft.

In a hot pan, heat oil, add onion, garlic, thyme and sauté.

Add portobello mushroom to the pan and cook till moisture is removed.

Add the chopped porcini & morel mushroom to the mix and cook for another few minutes.

Adjust the seasoning. Add cream to the mix and stir.

Remove from the flame and allow to rest for few minutes. Mix in the truffle paste and Ricotta.

For the ravioli

Mix flour, water, and oil, knead the dough until stiff. Add a little water if it feels dry.

Tightly wrap the dough in plastic wrap and allow the dough to rest for an hour. Divide and sheet the dough into thin lasagna sheets.

With a cutter cut into coin-size sheets. Place the mixture on 1 sheet, apply the flour slurry on the edge and cover with another coin sheet.

In a shallow bowl, mix breadcrumbs and seasonings. Dip the ravioli in flour slurry, transfer to the crumb mix and crumb the ravioli. Fry the ravioli until golden brown.

Garnish with saffron aioli and edible flowers.