Portions: 4 to 6
Preparation and cooking time: approx. 40 minutes
INGREDIENTS
Mushrooms in parsley sauce- 1 onion, chopped
- 45 ml (3 tbsp.) Mycryo cocoa butter, butter or olive oil
- 1 l (4 cups) seasonal mushrooms, cubed or sliced
- 1 clove garlic, chopped
- 1/4 bunch parsley, leaves removed, chopped
- 1/2 vegetable stock cube
- Salt and pepper to taste
- 250 ml (1 cup) prepared mushrooms
- 250 ml (1 cup) extra-firm Sunrise tofu
- 125 ml (1/2 cup) grated Parmesan cheese
- 2 eggs
- 2 pinches nutmeg, grated
- Salt and pepper to taste
METHOD
- In a hot skillet, sauté the onion in a little fat for 2 to 3 minutes.
- Add the mushrooms, garlic, parsley and stock cube and sauté for a further 5 minutes. Check seasoning.
- In a bowl, using a hand blender, puree the prepared mushrooms, tofu, Parmesan, eggs and nutmeg until smooth. Season to taste.
- Lay the ribbons of ravioli dough on the work surface. On the bottom half of each ribbon, place a spoonful of filling at regular intervals (about 2").
- Cover the bottom half (where the filling is) with the top half of the pasta ribbons, to form the ravioli. Seal the 2 pieces of pasta, pressing the dough firmly between each ravioli, then cut with a knife, pastry cutter or pastry wheel into your choice of square, round or triangular shapes.
- Bring a pan of salted water (coarse salt) to the boil, add and cook the ravioli in the boiling water for about 3 minutes, then drain.
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