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Ravioli Stuffed with Mushrooms

45 mins
30 mins
Low
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Learn how to cook fresh pasta for ravioli and fill them with this delicious mixture of mushrooms in a creamy tomato sauce with chipotle and cheese. You will have fun cooking this recipe, plus the flavor will make you fall in love.
Learn more about Del Fuerte

Ingredients

4 portions
  • 1 1/2 cups wheat flour
  • 1 egg, for ravioli pasta
  • 1 tablespoon olive oil, for ravioli pasta
  • 1/2 tablespoons salt, for ravioli pasta
  • 1 teaspoon vinegar, for ravioli pasta
  • enough Water, for ravioli pasta
  • 2 tablespoons olive oil, for filling
  • 2 cloves garlic, finely chopped, for filling
  • 1/2 onions, finely chopped, for filling
  • 2 cups mushroom, chopped, for filling
  • 2 tablespoons parsley, finely chopped, for filling
  • 1 pinch salt, for filling
  • 1 pinch black pepper, for filling
  • 2 Tomato Puree with Chilpotle Del Fuerte®, for the filling and the sauce
  • 1/2 cups cream cheese, half for the filling and half for the sauce
  • 1/2 cups sour cream, half for the filling and half for the sauce
  • enough flour, to extend
  • enough egg, to varnish
  • enough Water, to cook the pasta
  • 1 tablespoon salt, to cook the pasta
  • to taste old cheese, To accompany

Preparation

In a bowl mix the flour with the egg, olive oil, salt, vinegar and the necessary amount of water to form a dough. It rests in covered refrigeration, with plastic for 1 hour.
For the filling, heat the oil and cook the onion, garlic and mushrooms. Add the parsley, season with salt and pepper. Add one piece of Tomato Puree with Del Fuerte® chilpotle, ¼ cup of cream cheese and ¼ cup of sour cream. Cook until all the ingredients are integrated and have a thick filling. Chill
For the sauce, heat a pan over medium heat with the rest of the Tomato Puree with Chilpotle Del Fuerte®, add the cream cheese and the remaining sour cream, cook until integrated, season to your liking. Reservation.
On a clean table sprinkle flour and divide the dough into 2, with a roller flattened to form two rectangular sheets of the same size, place the filling separated by 4 cm, varnish the edges and between the filling with a little egg and cover with the remaining mass. Cut and close with a fork. Dry the ravioli for 30 minutes.
Heat a pot over medium heat with water and salt until it reaches a boiling point, cook the ravioli for 10 minutes. Remove from the water and serve with sauce and a bit of aged cheese. Enjoy

PRESENTATION

Serve the ravioli bathed in sauce and sprinkle cheese.

TIPS

You can add herbs, garlic and onion to the cooking of the pasta so that it is impregnated with a lot of flavor.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Susana Paez
23/03/2018 14:19:32
Rico

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