Simple Way to Make Favorite Porcini Mushroom Ravioli in Soy Milk Sauce

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The ingredients needed to make Porcini Mushroom Ravioli in Soy Milk Sauce:

1. Prepare For the batter:
2. Prepare 50 grams Cake flour
3. Get 50 grams Bread flour
4. Take 1 Egg
5. Take For the filling:
6. Make ready 1 Porcini sauce (or mushrooms)
7. Take Soy milk white sauce
8. Make ready 300 ml Soy milk
9. Prepare 1 Regular milk (in place of soy milk)
10. Get 2 tbsp Cake flour
11. Take 1/2 tsp Soup stock
12. Get 1 tbsp Butter (optional)
13. Make ready 1 ladleful Re-hydrating liquid from porcini mushrooms
14. Make ready For finishing:
15. Make ready 1 Salt and pepper (black pepper)

The Best Mushroom Ravioli Sauce Recipes on Yummly Wild Mushroom Ravioli in Porcini Broth Epicurious. shallots, dry white wine, ground black pepper, low salt chicken. I made porcini ravioli for Christmas Eve last year, served them with our traditional mushroom sauce (red meat sauce with tons of sliced mushroom); will probably do again this year as it was very well received. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible.

Instructions to make Porcini Mushroom Ravioli in Soy Milk Sauce:

1. Combine all the dough ingredients in a bowl and knead until it comes together. Divide into 2 portions, wrap with plastic wrap, and let chill in the refrigerator for 30 minutes.
2. Roll out each portion into thin sheets (or, use the "Level 1" setting on a pasta machine). Dust your working surface with flour and lay down one of the sheets. Top with equal amounts of the filling and brush water around the filling.
3. Top with the other sheet of pasta, then press the pasta between the fillings (the part dampened with water).
4. Cut it up into equal pieces in a grid fashion.
5. Crimp the edges of each piece with a fork.
6. The ravoli will stick easily, so dust with flour and set aside.
7. Combine all of the sauce ingredients in a pot and heat over low while stirring with a spatula. Slowly increase the temperature. Turn off the heat as soon as it thickens.
8. Bring 1 liter of water to a boil in a pot, add 1 tablespoon of salt (amount separate from listed ingredients). Once it comes to a boil, add the ravioli and boil for 3 minutes, then drain.
9. Add the ravioli to the pot from Step 7 and bring to a boil. Season with salt and pepper and enjoy.

I made porcini ravioli for Christmas Eve last year, served them with our traditional mushroom sauce (red meat sauce with tons of sliced mushroom); will probably do again this year as it was very well received. Drain the mushrooms and their liquid through a fine mesh strainer into a clean bowl, squeezing the mushrooms to extract as much liquid as possible. Reserve the liquid and roughly chop the mushrooms. Once the mushroom ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Remove mushrooms from liquid, squeezing excess liquid from mushrooms back into.

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