Raviolis stuffed with Mushrooms and Potatoes

Contributed by World Recipes Y-Group
* Yield: 4 Servings.
== Ingredients ==
* 1 baking potato, peeled and cut into 6 pieces
* ¼ Pound mascarpone cheese or sour cream
* 6 whole peeled garlic cloves
* 6 tablespoons unsalted butter
* ½ pound mixture of domestic and wild mushrooms, finely chopped
* 1 peeled shallot
* 1 tablespoon fresh parsley, chopped
* 1 teaspoon fresh thyme, chopped
* 8 large eggs
* 16 fresh pasta sheets, 5 x 5 inches
* 2 peeled Shallots
* ¼ teaspoon hot red pepper flakes
* 8 tomatoes peeled, seeded and cut
* ¼ cup small basil leaves
* 8 thin slices pancetta or prosciutto (optional)
* ¼ cup grated Parmesan cheese
* 8 sprigs Italian parsley
* sea salt, to taste
* black pepper, to taste
== Directions ==
# Put the potato and garlic into a pot and cover with water. Simmer until potatoes are fork tender.
# Drain and push through a sieve or food mill while still warm.
# Beat in the mascarpone cheese or sour cream.
# Chop shallot finely.
# Melt ¼ cup butter in sauté pan, add shallot and fry several minutes.
# Sauté mushroom until tender and dry.
# Season well with salt and pepper.
# Mix the mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to cool.
# Beat one of the eggs with 1 tablespoon water to form an egg wash.
# Brush the edges of a sheet of pasta with egg wash.
# Place several tablespoons of mushroom mixture into center of pasta. Make a well in the mixture.
# Crack egg into a small cup. Pour yolk and half the white into the well.
# Season with salt and pepper. Cover with a second sheet of pasta and push out as much air as possible. Set on a flour dusted tea towel while you make the rest of the raviolis.
# Thinly slice 2 shallots.
# Heat the remaining butter in a small pan.
# When the foam subsides, add the shallots, season with salt and pepper and cook until tender.
# Add the hot red pepper flakes, tomatoes and basil and cook 2 minutes.
# Season with salt. Keep warm.
# Preheat oven to 350 °F.
# Lay the pancetta slices on a sheet pan and bake until they just begin to brown and crisp. Keep warm.
# Bring 5 quarts water to a boil. Season with salt.
# Slide raviolis into simmering water gently.
# Continue stirring several more minutes, or until done. Raviolis will float when done yolks will remain runny.
# Remove raviolis out with a slotted spoon, or drain in a colander and serve several per person.
# Divide tomatoes as topping for the raviolis and add pancetta or proscuitto slices.
# Sprinkle with cheese. Garnish with parsley sprigs and serve immediately.
# Enjoy.
Category:World Recipes
Category:Parmesan cheese Recipes
Category:Fresh pasta Recipes
Category:Potato Recipes
Category:Mushroom Recipes
Category:Mascarpone Recipes
Category:Prosciutto Recipes
Category:Pancetta Recipes