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Truffle Potato Ravioli
1
1
Tablespoon Olive oil
Cup Chopped assorted wild mushrooms
Salt; to taste
Freshly−ground black pepper; to taste
2
1
1
3
1
3
8
1
4
1
1
Teaspoon Minced shallots
Teaspoon Chopped garlic
Cup Mashed potatoes
Tablespoon Truffle oil
Sheet Fresh pasta; cut 8 equal squares
/4 Pound White potatoes; peeled and cubed
Cup Chicken stock
/2 Cup Heavy cream
Ounce Parmesan cheese; shaved
Black truffle; shaved for garnish
Tablespoon Chopped chives
Bring a pot of salted water to a boil. In a saute pan, heat the olive oil.
When the oil is hot, add the mushrooms and saute for 2 minutes. Season with
salt and pepper. Add the shallots and garlic and saute for 1 minute. Remove
from the heat and turn into a mixing bowl. Combine the potatoes and 1
tablespoon of the truffle oil with the mushroom mixture. Blend the mixture
until smooth. Spoon 1/4 cup of the mushroom mixture in the center of one
pasta square. With a little water, lightly wet the edge of the pasta square.
Place one pasta square directly on top of the filled square and seal the
edges very tightly, so the filling does not escape during poaching. In a
saucepan, combine the cubed potatoes and stock, bring up to a boil. Season
with salt and pepper. Reduce to a simmer and cook for about 30 minutes, or
until the potatoes are fork tender. Using a hand−held blender, puree the
mixture until smooth. With the blender running, slowly drizzle in the
remaining truffle oil and heavy cream. Re−season if needed. Poach the
raviolis in the boiling water for about 3 to 4 minutes, or until they float
to the surface and are tender. Remove the raviolis from the water and drain.
Season the raviolis with salt and pepper. To serve, spoon the potato soup
into a shallow bowl. Lay the raviolis in the center of the soup. Garnish
with the shaved cheese, shaved truffles, and chives. This recipe yields 4
servings.
Truffle Potato Ravioli
631
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