Ciao, ready-to-eat pasta. You can make this pasta yourself.
Ingredients
for 4 people
1 hour preparation time + 1 hour waiting time
Preparation method
Sieve the flour with a pinch of salt into a mountain on the work surface and make a well in the middle. Beat the eggs. Pour the egg with the ink into the well. Mix in more and more flour from the center with your fingers or a fork. Knead well until a smooth and supple dough is formed; add some cold water or extra flour if necessary. Form into a ball and let the dough, wrapped in cling film, rest for 1 hour in the refrigerator.
Wipe the mushrooms clean and cut them into small pieces. Peel and finely chop the shallots and garlic. Roughly chop the mussels. Heat the butter in a pan and fry the shallot with the garlic until translucent. Add the mushrooms and fry briefly. Toss the mixture in a bowl with the mussels, breadcrumbs and Parmesan. Season with freshly ground pepper and salt.
Divide the pasta dough into portions and roll out on a floured work surface or with the aid of a pasta machine into long sheets of 2 mm thickness. Place one piece at a time on the floured work surface. Use a teaspoon each time to scoop mounds of filling, the size of a hazelnut, in a row with some space in between. Beat the yolks in a bowl with a spoonful of water. Brush the dough around the filling with yolk. Place a second long piece of dough on top and press firmly around the filling. Cut out triangular ravioli with a rolling pin, or use a ravioli cutter. Continue until all ingredients are used up. Sprinkle some flour over the ravioli and let it rest for a while.
Bring water to the boil in a large pan, add salt and turn the heat down slightly. Boil the ravioli for 4-5 minutes and drain.
Meanwhile, coarsely chop the walnuts. Melt the butter in a large saucepan or skillet. Carefully toss with the drained ravioli and heat through. Season with freshly ground pepper and salt. Serve in preheated deep plates, sprinkled with chives. Scrape some more curls of Parmesan cheese over it.
Enjoy your meal!
Curious about more pasta recipes? You will find them in the March issue of Santé.
Recipe and image BeeldigBeeld/Stockfood
