few days ago my father came home with a jar of truffle sauce .. after experiencing some first course (but without great success .. or because they stood out a little taste of the truffle or because the ingredients bound together not enough), I decided to invent a recipe, making pasta at home .. and so here they are coming out these mega tortelloni strong taste, but very nice! I recommend you try it without the sauce tartfuo, perhaps topped with a creamy mushroom, it's worth it!
Ingredients for the dough: 200g flour 00
100g radicchio
salt
100g of water
Preparation: Lightly fry the
radicchio in a pan, then whip together with 100g of 00 flour, 100g of water and a pinch of salt. Will be composed of a very soft, transfer to a bowl and slowly add the remaining 100g of flour. Working for a few minutes the dough and set aside.
Meanwhile prepare the filling, ingredients: 50g of radicchio
150gr oyster mushrooms
salt pepper olive oil
100gr philadelphia
In a fry pan with olive oil, radicchio, cut into small thin strips and sliced \u200b\u200bmushrooms, cover with a lid and cook for few minutes. Once cooked add salt and pepper and let cool.
Spread the dough at this point, it must be neither too thin nor too thick, about 2 mm and cut with a pastry rings, filled with the condiment radicchio and mushrooms and a bit 'of Philadelphia, pinching the edges of tortello, so that they do not open during cooking.
Bring salted water to a boil, and cook the ravioli, it takes very few minutes, when rising to the surface, drain and sauté in a pan with a knob of butter and sauce truffles!
hear that delicious! ^ ^
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