Recipe - Big Raviolis Stuffed With Mushrooms Potatoes Egg With Spi

1 Baking potato, peeled and
cut into 6 piece
Salt
One fourth pound Mascarpone cheese or sour
cream
6 EA whole peeled garlic
cloves
6 tablespoon Unsalted butter
One half pound Mixture of domestic and wild
mushrooms, fi
1 Peeled shallot
1 tablespoon Chopped parsley
1 teaspoon Chopped fresh thyme
8 Large eggs
16 Fresh thin pasta sheets, 5 x
5 inches
2 Peeled shallots
One fourth teaspoon Hot red pepper flakes
8 EA ripe plum tomatoes
peeled, seeded and cut
One fourth cup Small basil leaves
8 Thin slices Pancetta
(optional)
One fourth cup Grated parmesan cheese
8 Sprigs Italian parsley

Blanch the garlic 3 times in salted boiling water. Put the potato pieces
into a small pot with the blanched garlic and cover with water. Add a pinch
of salt and cook until tender. Drain and push through a ricer while still
warm. Beat in the Mascarpone or sour cream. Season with salt and pepper.
Chop one shallot fine. Heat 4 tablespoons butter in a large frying pan, add
the shallot and cook 2 minutes. Add the mushroom and cook until the
mushrooms are tender and dry. Season with salt and pepper. Mix the
mushrooms with the potatoes. Add the chopped parsley and thyme. Allow to
cool. Beat one of the eggs with 1 tablespoon water to form an egg wash.
Brush the edges of a pasta sheet with wash. Put 2 tablespoons of the
mushroom mixture in the center of the pasta. Make a well in the mixture.
Crack and egg into a teacup. Pour the yolk and half the white into the
well. Season with salt and pepper. Cover with a second sheet of pasta and
push out as much air as possible. Set on a flour dusted tea towel while you
make the rest of the raviolis. Thinly slice 2 shallots. Heat the remaining
butter in a small pan. When the foam subsides, add the shallots, season
with salt and pepper and cook until tender. Add the hot red pepper flakes,
tomatoes and basil and cook 2 minutes. Season with salt. Keep warm. Preheat
oven to 350 degrees. Lay the Pancetta slices on a sheet pan and bake until
they just begin to brown and crisp. Keep warm. Bring 5 quarts water to a
boil. Season with salt. Slip the raviolis into the water. Cook, stirring
gently several times, for 5 minutes, or until done, the yolks should still
be runny. Scoop the raviolis out with a slotted spoon, drain and put two on
each warm plate. Distribute the tomatoes over the raviolis and top with
Pancetta slices. Sprinkle with cheese. If the plates have cooled, put into
a hot oven for 1 minute before serving. Garnish with parsley sprigs and
serve immediately. Yield: 4 servings
Recipe By : CHEF DU JOUR JODY ADAMS SHOW # DJ9327; TVFN

Posted to MCRecipe Digest V1 #286

Date: Fri, 8 Nov 96 02:28:10 UT

From: "Ed Bauman" BIRCHCREEK@msn.com