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Del Fuerte

Ravioli Stuffed with Mushrooms

Name: Ravioli Stuffed with Mushrooms
Prep time: 75 min
Cook time: 75 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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.

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Ingredients

4 portions

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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