dave's foodstories

Porcini Mushroom Risotto

Creamy italian risotto with dried porcini mushroom.

Ingredients
Vegetable stock:

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 1 liter (4 cups) of water
  • salt

Vegetable stock:

  • 160 gr (5.6 oz) Carnaroli rice
  • 1 shallot
  • 25 gr (0.9 oz) dried porcini mushrooms
  • 20 gr (0.7 oz) Parmigiano Reggiano
  • 30 gr (1 oz) butter
  • half glass of white wine
  • parsley
  • extra virgin olive oil

Method

  • for the vegetable stock, peel the carrot and divide the vegetables into large pieces
  • put the carrot, onion and celery in a pot.
  • add 1 liter of water, turn on the heat and bring to the boil
  • while the stock is cooking, soak the dried mushrooms in warm water
  • toast the rice for 2 minutes and keep it aside
  • finely chop the shallot
  • after 45/60 minutes the stock is ready to be filtered
  • drain the mushrooms, add the remaining water to the vegetable stock and season with salt
  • put it back on the heat
  • heat 2 tbsp olive oil in a saucepan and light fry the shallot
  • add the rice and shortly after the squeezed porcini mushrooms
  • deglaze with white wine
  • add the stock little by litthe and cook the rice
  • once cooked, turn off the heat and let it rest for a couple of minutes, covering with a lid
  • • in the end stir with cold butter and Parmigiano Reggiano
  • • add the chopped parsley and serve

Ricotta And Spinach Ravioli In A Brown Butter Sauce

Ingredients
Egg pasta dough:

  • 280 gr (2 1/3 cups) all purpose flour
  • 2 whole eggs
  • 4 yolks

Ravioli filling:

  • 500 gr (17.5 oz) fresh spinach
  • 250 gr (8.8 oz) fresh ricotta
  • 30 gr (1 oz) parmigiano reggiano
  • salt
  • black pepper

Sauce and garnish:

  • butter
  • sage
  • black pepper
  • parmigiano reggiano


Instructions

Make the Pasta Dough:

  • On a clean surface, pour the flour and create a well in the center.
  • Crack the whole eggs and egg yolks into the well.
  • Gradually incorporate the flour into the eggs until a dough forms.
  • Knead the dough for about 10 minutes until smooth and elastic.
  • Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.

Prepare the Ravioli Filling:

  • Heat a drizzle of olive oil in a skillet over medium heat.
  • Sauté the fresh spinach until wilted and any excess moisture evaporates, for about 5-7 minutes.
  • Chop the sautéed spinach finely.
  • In a bowl, combine the chopped spinach, fresh ricotta, grated Parmigiano Reggiano cheese, salt, and black pepper. Mix well until thoroughly combined. Adjust seasoning to taste.

Roll out the Pasta Dough:

  • After resting, divide the pasta dough into smaller portions.
  • Roll out each portion of dough into thin sheets using a pasta machine or rolling pin.

Fill and Shape the Ravioli:

  • Place small mounds of filling onto one sheet of pasta, leaving space between each mound.
  • Carefully place another sheet of pasta on top.
  • Press around each mound of filling to seal the ravioli and remove any air pockets.
  • Shape the ravioli into “plin” style: Using your fingers, fold each ravioli over itself to form a small half-moon-shaped package. Press firmly along the edges to seal.
  • Cut the ravioli into squares or use a ravioli cutter.

Cook the ravioli:

  • Bring a large pot of salted water to a boil.
  • Carefully drop the ravioli into the boiling water.
  • Cook the ravioli for about 3-4 minutes, or until they float to the surface.
  • Meanwhile, in a separate skillet, melt butter over medium heat. Add sage leaves and cook until fragrant.
  • Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the butter and sage.
  • Gently toss the ravioli in the butter and sage sauce until coated.

Serve:

  • Serve the ricotta and spinach ravioli hot, garnished with grated Parmigiano Reggiano cheese if desired.

Enjoy your meal!