Mushroom And Walnut Filled Ravioli Recipe

Ingredients:

For the Internal Mortar:
	Mushrooms	400	Grams
	Walnut (Finely Drawn)	1	Cup
	Thick Cream (1/4 Pack)	50	Grams
	Butter	1	Tbsp
	Salt	1	Tsp
	Black Pepper	1	Tsp

For the Pastry:
	Flour	1.5	Cup
	Egg	2	Qty
	Mahaleb Cherry ((Optional))	1	Tsp
	Olive Oil	1/2	Tbsp
	Salt	1	Tsp

For the Sauce:
	Water (Boiling Water)	1/2	Cup
	Thick Cream	1	Tbsp
	Thyme	1	Tsp

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Instructions:

1. Peel the mushrooms or rub them clean with a paper towel. Rinse with running water and dry. Do not soak in water as it will absorb water and lose its flavor.
2. For the dough, sift the flour into a mixing bowl. Add salt and mahaleb powder and mix. Make a well in the middle and break 2 eggs. Add 1 tablespoon of olive oil.
3. Knead the mixture until you get a smooth, medium-hard dough. Wrap this dough in cling film and let it rest in the refrigerator for half an hour.
4. Rinse the walnut kernels or chop finely with a knife.
5. Finely chop the onions and mushrooms. Add the onions to the butter you melted in the pan and fry them until they become translucent.
6. Put the chopped mushrooms in the pan and fry them until the mushrooms get dry, add the walnut kernels, cream, salt and pepper.
7. Take the rested dough on the counter and divide it into four meringues. With the help of a rolling pin, open the meringues as thick as a knife blade. Do not thin too much as it will boil in water.
8. Cut the dough you rolled out into rounds with the help of a cup. Or cut into 5cmx5cm squares.
9. Put one teaspoon each of the warmed mortar in the middle, cover it with the other piece of the same size, and shape it by closing the edges with a fork.
10. Or make round ravioli by putting stuffing on the whole phyllo at intervals, lay the other phyllo on it and press it with a cup.
11. Gently press around the ingredients with your finger to remove excess air from the ravioli and allow them to stick together.
12. Boil 5-6 glasses of water in a deep saucepan and add a teaspoon of salt. Boil the ravioli in this water for 5-6 minutes and remove to the serving plate with a strainer ladle.
13. For the sauce, thin the cream with 1/2 cup of hot water from the boiling water. Add dried thyme, salt, freshly ground black pepper to taste. Pour the sauce over the ravioli, sprinkle with ground walnuts and serve hot without waiting. Bon Appetit!

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Pastry Pasta Vegetable