Ricotta gnudi with sautéed mushrooms and sage butter

A usually Tuscan variant of ravioli without pasta, ready with ricotta and served with mushrooms, beetroot leaves and sage butter.

Elements

Essential course For two individuals

For approx. Eight items

200 g of cottage cheese

30 g of freshly grated Parmesan cheese

1 yolk

20 g of flour

¼ lemon (zest solely)

salt

pepper

nutmeg

ca. 150 g of flour for spätzli or durum wheat semolina

300 g of blended mushrooms, eg. cardoncelli, champignon, shiitake

2 tablespoons of olive oil

50 g of butter

three sprigs of sage

a couple of beetroot leaves or a brand new salad

flakes of parmesan

Tips on how to proceed

Preparation:

ca. 20 minutes

Soak all evening

Complete-time:

12 h 20 min

In a bowl, pour the ricotta, Parmesan, egg yolk, flour and just a little finely grated lemon zest. Season with salt, pepper and nutmeg and blend till easy. Sprinkle durum wheat semolina on a serving dish and on the work floor. With the mass type Eight uniform quenelles, utilizing two spoons and roll them within the semolina. Form the quenelles rigorously and form them into balls. Prepare them on the plate. Sprinkle them with semolina and allow them to relaxation within the fridge for 8-10 hours without masking them.

Clear the mushrooms. Slice the massive mushrooms and depart the small ones entirely. Brown them in oil for a couple of minutes. Season them with salt and pepper. Soften the butter in a pan. Add the sage leaves and sauté till crisp. In the meantime, free the gnudi from extra flour and cook dinner them in salted water for approx. three minutes. Add 2 tablespoons of the cooking water to the butter and sage. Take away the gnudi with a slotted spoon and pour them into the pan. Season properly and serve with the mushrooms, beetroot leaves and parmesan flakes. You may be interested to read the mandarin marmalade recipe/ greek cake mantovana recipe/ Indian lentils recipe.

Helpful suggestions

Ricotta bought in the grocery store is wetter than that produced recent and might be bought within the speciality division. To make sure that the mass of gnudi has the proper consistency, add extra Parmesan or flour to style.

Gnudi derives from the Tuscan and means bare, as this number of ravioli is ready solely with the filling, without the pastry sheet that wraps it.