Potatoes and Porcini Mushroom Ravioli in Broccoli Cream Sauce

By garciamoss

Ingredients

• For the Filling:
• 2 medium-size starchy potatoes (400 g)
• Sea salt
• 1/2 bunch flat-leaf parsley
• 5 –6 porcini mushrooms (or another type of mushroom in season) (100 g)
• Olive oil
• Freshly ground black pepper
• For the Cream Sauce:
• 3 1/2 –4 cups broccoli florets (250–300 g)
• Sea salt
• 1 onion
• 1 tablespoon olive oil
• 1 cup oat cream or soy cream(250 mL)
• Freshly grated nutmeg
• Freshly ground black pepper
• For the Ravioli:
• 1 2/3 cups all-purpose flour (200 g)
• 6 1/2 tablespoons (100 mL) water

Details

Adapted from onegreenplanet.org

Preparation

Step 1

For the Filling:
Peel and coarsely chop the potatoes.
Cook them in well-salted water for 12 minutes until they are soft.
Strain out the water and allow potatoes to cool for 5 minutes.
Then, place in a saucepan and mash with a potato masher.
Wash the parsley, shake dry, and finely chop the leaves.
Clean and wash the porcini mushrooms and allow to drain on a couple of paper towels.
Finely chop the mushrooms and sauté in hot olive oil in a skillet for 3 minutes.
Add the mushrooms and parsley to the potatoes, mix well, and season liberally with sea salt and pepper.

For the Cream Sauce:
Wash the broccoli, cut into small florets, and boil in well-salted water for 3 minutes.
Peel and finely chop the onion.
Heat the olive oil in a skillet and sauté the onions over high heat for 2 minutes.
Deglaze with the oat cream, cook for 1 minute longer, and then season with nutmeg, salt, and pepper.
Carefully fold in the broccoli.

For the Ravioli:
Combine the flour and 6½ tablespoons (100 mL) water and knead until the dough is smooth.
Form the dough into a rectangle and dust with flour.
Run through a pasta machine several times until the 2 sheets of dough are each about 20 x 6 inches (50 x 15 cm).
Place one of the sheets of dough on a well-floured work surface.
Spoon the potato mixture with a teaspoon onto the dough so that you have two
rows and the spoonfuls are about an inch (2–3 cm) apart.
Lay the second sheet of dough right over the top and cut the ravioli out with a ravioli wheel.
Press the dough together on the sides a little with your fingers so that air bubbles won’t form when the ravioli cook.
Allow the ravioli to cook until done in an ample amount of well-salted boiling water for 5 minutes. The ravioli is done when it floats up to the top.
Remove the ravioli from the pan with a slotted spoon and allow to drain for a short while.
Serve the ravioli on plates with the broccoli cream sauce.