Stuffed ravioli with pork tenderloin tips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 3/8 litres of lukewarm water. Knead flour, eggs, some salt and oil to a smooth dough. If the dough is too dry, possibly add 1 tablespoon of water. Wrap the pasta dough in foil and let it rest for 30 minutes. In the meantime, wash and clean the mushrooms for the noodle filling and cut them into small cubes. Peel and finely chop the shallots. Wash thyme and chives. Chop the thyme finely and cut the chives into small rolls. Drain the porcini mushrooms on a sieve, collect the liquid. Chop the mushrooms coarsely. Heat the fat in a frying pan and fry the shallots, mushrooms and porcini mushrooms. Stir in 2 tablespoons of crème fraîche and 2/3 of the herbs. Season with salt and pepper. Keep 1/3 of the filling for the sauce. Roll out the pasta dough very thinly. Spread 1 heaped teaspoon of filling on each half of the pasta dough at 5 cm intervals. Spread the dough around the heaps with egg white and fold the other half of the dough over them. Press the dough well between the piles. Cut out 5x5 cm squares with a dough wheel. Bring plenty of salted water to the boil. Let the ravioli simmer for 8 minutes at low heat. Wash the meat, dab dry and cut into pieces. Heat the oil, fry the meat in it, remove and keep warm. Add the rest of the filling to the cooking fat. Add mushroom water and remaining crème fraîche and bring to the boil. Stir in sauce thickener and bring to the boil. Season with salt and pepper. Add remaining herbs. Serve ravioli with the meat and sauce

2. 2

   Protein: 42,12 g

3. 3

   Carbohydrates: 51,98 g

4. 4

   Dishes: Schümann

5. 5

   Cutlery: G. Jensen