Mushroom Stuffed Ravioli | The recipes of AIA
An irresistible autumnal first course, here's how to make mushroom stuffed ravioli.
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Cooking tools:
- Pastry board
- Sifter
- Plastic wrap
- Refrigerator
- Rolling pin
- Nonstick skillet
- Blender
- Chef's knife
- Cutting board
- Grater
- Spoon
- Pasta cutter
- Stove
- Pot
- Colander
Ingredients
- 4 Fresh Large Gold Nature AIA Eggs
- 400 g of 00 flour
- 1 pack of AIA Ground Beef
- 1 small carrot
- 1 small celery stalk
- Half an onion
- 50 g of butter
- Half a glass of still white wine
- 500 g of porcini mushrooms
- Parsley
- 1 clove of garlic
- 60 g of grated Parmigiano Reggiano
- Extra virgin olive oil
- Salt
- Pepper
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