Pork and Spinach Ravioli with Chanterelle Sauce | QimiQ RDB
Ingredients For 8 portions - For the ravioli dough - 500g - Potatoes, floury - 200g - Flour, coarse grain - 3ea - Egg yolk(s) - 1pinch(es) - Salt and pepper -
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rdb.qimiq.com.
Cooking tools:
- Kitchen scale
- Pastry wheel
- Rolling pin
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Pot
- Stove
- Measuring spoon
- Spoon
- Plate
Ingredients
- 500g - Potatoes, floury
- 200g - Flour, coarse grain
- 3ea - Egg yolk(s)
- 1pinch(es) - Salt and pepper
- 1pinch(es) - Ground nutmeg
- 250g - QimiQ Cream Base, unchilled
- 250g - Knuckle of pork, cooked, finely diced
- 1 Garlic clove(s), finely chopped
- 100g - Onion(s), finely chopped
- 150g - Spinach, finely sliced
- 25g - Butter
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